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CATEGORY CUISINE TAG YIELD
Vegetables Italian Italian, Main dish, Rice, Vegetables 6 Servings

INGREDIENTS

2 Portobello mushrooms, 6 oz
2 T Olive oil
1 T Minced shallot
2 T Balsamic vinegar
Salt, to taste
Black pepper, to taste
1 t Minced garlic
1 t Minced shallot
1 T Olive oil
3 oz Red wine
4 c Vegetable stock
3 T Diced onion
1 c Arborio rice
1/2 t Salt
1 t Ground black pepper
1 c Warm vegetable stock

INSTRUCTIONS

To prepare the mushrooms:  Remove stems from mushrooms.  Set stems
aside for mushroom broth.  Wipe the mushrooms clean with a damp  cloth.
Combine olive oil, shallot, balsamic vinegar, salt and pepper.  Toss
mushroom caps in the mixture to coat well.  Grill or broil  mushrooms
until tender, about 10 minutes.  Cut into nickel-size  chunks; set
aside. (Mushrooms can be made ahead and refrigerated).  To prepare
mushroom broth:  Mince reserved mushroom stems; set aside.  Saute
garlic and shallot in the olive oil until translucent.  Add  minced
stems. Saute a few minutes more.  Pour in red wine and  increase the
heat, stirring until almost all the wine has evaporated.  Add stock.
Lower the heat and simmer uncovered about 25 to 30 minutes  or until
the liquid is reduced by one-fourth.  Set aside.  (Broth can  be made
ahead and refrigerated. Reheat before using in risotto.)  To prepare
risotto:  Cook the onion in the oil until soft but not  browned. Add
the rice; stir until it is coated.  Cook, stirring,  until a toasted
aroma develops.  Stir in salt and pepper.  Add the  reserved mushroom
stock in several additions, stirring the rice  frequently and letting
most of the stock be absorbed before adding  more. If you do not have
enough mushroom stock, finish making risotto  with stock. Cook until
the rice is almost tender and most of the  liquid is absorbed. Stir in
oil and reserved mushrooms.  Posted by:  Vern Hoffman  GOB&G Hangout
(314)423-1662  Source:  St. Louis Post-Dispatch Magazine  10/29/95
Posted to  MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Feb
09, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 251mg
Potassium: 34.6mg
Carbohydrates: 26.9g
Fiber: <1g
Sugar: 1g
Protein: 2.5g


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