- 4-6 ServingsServings
- 3 cups vegetable stock
- 2 ea. Portobello mushroom caps
- 2 tbsp. balsamic vinegar
- freshly ground black pepper
- 3 Tbsp. Olive oil, separated
- 1 ea. Small onion, finely chopped
- 1 cups Arborio rice
- 2 Tbsp. White wine
- 1 cup Tumbleweed, finely grated
- Parsley to Garnish
1 In a medium sized pot heat stock over medium-high heat until it comes to a simmer, and then reduce heat.
2 In a large saute pan, heat the one tablespoon of olive oil over medium heat. Add mushroms (can be done in two stages, as not to over crowd the pan). Season to taste with salt and peper. Cook for about 5 minutes, until softened and a deep golden brown.
3 Add the balsamic vinegar (step back, as fumes of the vinegar reducing, can be quite strong), and allow the mushrooms to absorb the vinegar, cook for 3-4 minutes, until the vinegar has reduced and mostly absorbed by the mushrooms. Remove from heat and set aside.
4 In another large pot, heat olive oil over medium heat. Add onion, and sweat until softened and translucent, about 3 minutes. Add rice, and stir to coat evenly with the butter and onions. Allow to toast fora bout one minute. Add white wine, stir to combine.
5 Using a ladle, add stock one ladle at at ime, and stir to combine, allowing for all the liquid to be absorbed before adding more - rice will thicken. This will take about 15-20 minutes. When almost all of the last ladle of liquid is being absorbed add cheese, parsley, and salt and black pepper.
6 Remove from heat. Transfer to a large bowl and top wtih mushrooms and parsley. Serve and enjoy.