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Grilled Tomato Risotto With Roasted Portobello
Mushrooms
1
Pound Fresh tomatoes; halved and seeded
Drizzle of olive oil
Salt
Freshly ground black pepper
4
1
1
1
6
1
1
1
1
1
3
Medium Portobello mushrooms; stemmed and cleaned
Pound Fresh mozzarella cheese; sliced 1/2−inch thick
Tablespoon Olive oil
Cup Chopped onions
Cup Water
Teaspoon Chopped garlic
Pound Arborio rice
Tablespoon Unsalted butter
/4 Cup Heavy cream
/2 Cup Freshly grated Parmigiano−Reggiano cheese
Tablespoon Chopped green onions; (scallions), green parts only
Preheat the grill to 400 degrees. In a mixing bowl, toss the tomatoes with
the olive oil, salt and pepper. Place on the grill and cook for 2 to 3
minutes on each side. Remove from the grill and set aside. Preheat the oven
to 400 degrees. Place the portobello mushroom on a parchment − lined baking
sheet, cavity up. Drizzle both sides of the mushrooms with the olive oil.
Season both sides with salt and pepper. Fan a quarter of the cheese over
each cavity of the mushroom. Place in the oven and cook until the mushrooms
are tender and the cheese is bubbly, about 10 minutes. Heat the olive oil in
a large saute pan over medium heat. Add the onions. Season with salt and
pepper. Saute until the onions are slightly soft, about 3 minutes. Add the
water and garlic. Bring the mixture to a boil, reduce the heat to medium,
and simmer for about 6 minutes. Add the rice and simmer, stirring constantly
until the mixture is creamy and bubbly, about 18 minutes. Stir in the
butter, cream, cheese, and green onions. Simmer for about 2 minutes,
stirring constantly. Remove from the heat and stir in the tomatoes. To
serve, slice each portobello into quarters. Spoon the risotto into each
serving dish. Lay 2 slices of the portobello on top of the risotto. Garnish
with parsley.
Yield: 8 servings
Grilled Tomato Risotto With Roasted Portobello Mushrooms
330
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