Prep 20 mins
Cook 45 mins
This yummy dish is from Emeril Lagasse's in the episode Emeril's Vegetable Patch. I have tweaked it just a bit!
- 453.59 g fresh tomato, halved and seeded
- 0.25 ml olive oil
- fresh ground black pepper
- 4 medium portabella mushrooms, stemmed and cleaned
- 453.59 g mozzarella cheese, sliced 1/2-inch thick
- 14.79 ml olive oil
- 236.59 ml chopped red onions or 236.59 ml yellow onions or 236.59 ml brown onion
- 1.23-2.46 ml thyme, crumbled
- 1301.24 ml water or 1301.24 ml vegetable broth, for more flavor
- 118.29 ml white wine
- 4.92-9.85 ml chopped garlic
- 453.59 g arborio rice
- 14.79 ml unsalted butter or 14.79 ml margarine
- 59.14 ml heavy cream or 59.14 ml half-and-half
- 118.29 ml freshly grated parmigiano-reggiano cheese
- 44.37 ml chopped scallions, green parts only
- parsley, to garnish
- Preheat the grill to 400*F., or heat a grill pan to medium high.
- 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*F.
- Place the portobello mushroom on a parchment lined baking sheet, cavity side 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 and thyme. Season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes.
- Add the water, wine 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.
This was a very nice risotto. My favorite aspect was the cheesy portobello. Yum! This needed quite a bit of salt and pepper. I think using broth in place of the water might give it a richer depth of flavor. However, it was still quite good. Thanks for posting!