Portabello Mushroom Risotto
I N G R E D I E N T S
1 tbsp olive oil
2 tsp (or 2 cloves) minced garlic
2 shallots, finely chopped
1 cup Arborio rice
4 cups vegetable stock
1/4 cup white wine
1 cup chopped portobello mushrooms
2 tsp fresh thyme leaves
1 tbsp balsamic vinegar
1/4 cup chopped scallions
Salt & ground black pepper
D I R E C T I O N S
In a large saucepan, heat the broth over medium-high heat until warm. Once hot, reduce to low heat to keep warm.
In a large, deep skillet over medium-high heat, sauté the shallots and garlic for 2-3 minutes until aromatic. Add the rice and stir constantly for 1 minute to toast the grains for flavor.
Reduce heat to medium. Add the chopped mushrooms, thyme, and wine. Cook until wine is fully absorbed by the rice.
Gradually stir in 1/2 cup of warm broth and cook on medium-low until absorbed, stirring occasionally. Repeat with 1/2 cup of broth at a time until all broth is absorbed. Remove from heat.
Add the balsamic vinegar, scallions, and salt and pepper to taste. Stir well and serve hot.
