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Monday, November 24, 2008

Roasted Tomato and Portobello Mushroom Risotto

Well, I got adventurous with the rice last night. I have always wanted to make risotto and I bought a bag of Arborio rice. This was really really yummy and I hope you all enjoy.

1 1/2 cups of arborio rice
4 tbsp butter (unsalted)
2 tbsp olive oil
1/2 onion, chopped
1 lb of tomatoes, roasted on the grill (cut and seed the tomatoes, drizzle olive oil, salt and pepper. Grill for a couple of minutes until soft)
4 portobello mushroom caps, grilled until soft
1 to 2 tbsp garlic (depending on how much you like)
5 cups chicken stock, homemade or low sodium boxed
1 cup grated parmesan cheese

In a pot, heat up the chicken stock until simmering, turn medium low heat. In a deep pan, melt the butter and olive oil. Add onions and cook till translucent. Add the rice and sauted for 1 to 2 minutes. Add 1 ladle of the chicken stock and stir the rice continuously until the liquid has been absorped. Repeat 2 times with the chicken stock. On the third, add the tomatoes, mushrooms and garlic, and a ladle of the stock. Stir until the chicken stock has evaporated. Continue until all stock has been used/absorped. This should take approximately 20 - 25 minutes. The rice will become very creamy. Add the parmesan cheese at the very end and fold into the rice.