Portobello Risotto

Ingredients

• 5 tablespoons salted butter
• 1 cup onion coarsely chopped
• 4 cups of Portobello mushrooms cut into thick slices
• 1 1/2 cup of Arborio or Carnaroli rice
• 2 cups of white wine
• 3-4 cups of beef broth
• Parmesan cheese (I used Parmigiano Reggiano)
• 2 tablespoons of parsley (finely chopped)

Instructions

1. 1

   In a large skillet, melt butter over medium heat.

2. 2

   Sauté the onion 4 to 5 minutes, until wilted.

3. 3

   Add the mushrooms and sauté for 3 to 4 minutes.

4. 4

   Add the rice and cook for another 3 minutes.

5. 5

   Add 1 cup of wine and cook, stirring occasionally, until the liquid is almost absorbed.

6. 6

   Add the rest of the wine and continue cooking and stirring until the wine is almost absorbed.

7. 7

   Add the broth, one cup at a time, and continue cooking and stirring constantly. You may have to lower the heat.

8. 8

   Continue cooking and stirring, until the rice is al dente, always preventing it from drying.

9. 9

   Serve in bowls, with some freshly grated Parmesan cheese and sprinkle with parsley.