Portabella And Leeks Risotto Recipes

PORTOBELLO RISOTTO WITH MASCARPONE

Steps:

• In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

RISOTTO-STUFFED PORTOBELLOS

Steps:

• In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute the celery, carrots and onion in oil until crisp-tender. Add the rice, shallots and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted., Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese. Place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.

PORTABELLA RISOTTO

Steps:

• Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
• Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
• Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
• Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
• Mix in remaining 1/4 cup of broth mixture.
• Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
• Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.