HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Just Good Food

by John Ryan

 

Portobello Mushroom Risotto

Serves 2 as a main dish; 4 or 5 as a side dish

 

This takes advantage of the rich taste of Portobello mushrooms. However, white or brown mushrooms can be substituted. I generally make this as a main course and round out the meal with a green salad, but this makes an excellent side dish for roasted chicken, pork, or beef.

 

You need...
30 to 45 minutes
3-quart pot

4 tablespoons olive oil, divided
1 cup diced onion
1 pound Portobello mushrooms
1 tablespoon minced garlic
1 teaspoon dried rosemary, crushed
1 cup Arborio rice
2 cups beef broth
2 cups water
1/2 cup mascarpone or grated parmesan cheese
Grated Parmesan cheese to pass at the table

 

1. Cook the onions in 2 tablespoons olive oil over medium heat until soft. Stir in the garlic and rosemary and cook a couple minutes. Meanwhile, clean up the portobellos and dice them into 1/2-inch pieces. Turn up the heat and sauté the mushrooms with the onions. You may need to do this in 2 or 3 batches, so keep a big bowl handy for the cooked mushrooms. Set the mushroom/onion mixture aside for the moment.

2. Add a couple more tablespoons olive oil to the pot and stir in the rice until it is translucent. Then start adding the beef broth half a cup at a time. Stir well and adjust your burner so the broth simmers. Each time the broth cooks down to a thick sauce, stir in another half cup. When all the broth is gone, add the water.

3. When the rice is close to done, 15 minutes or so, stir in the mushroom/onion mixture and keep adding water until the rice is done.

4. When the rice is done, stir in the mascarpone or Parmesan. Salt and pepper the risotto to taste. Serve with grated Parmesan on the side.

 

Just Good Food

Recipes

All About Risotto

Just Good Food Archive

 

John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

 
Kitchen Gypsy

 

This page created February 2000


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.