Ingredients for 6 portions
1 big white or yellow onion, coarsely chopped
6 Tbs. of unsalted butter
4-6 sliced giant portobello
1 ½ cups of rice (Italians use Arborio, but I always do it with plain white rice)
2 cups of white wine
3-4 cups of beef broth
Coarse sea salt
Shredded parmesan cheese (I used parmigiano reggiano)
2 Tbs. of parsley, finely chopped
In a large saucepan, melt the butter on medium heat. Sauté the onions until they are soft and transparent, 4-5 minutes. Add the portobello and cook for 3-4 minutes. Add the rice and cook for 3 more minutes. Add the wine and the beef broth alternating one cup at a time and stirring constantly. Salt to taste. You may have to lower the heat. Cook until the rice is done, being careful not to overcook and avoiding the rice to get dry. Serve on individual plates with some parmigiano on top and sprinkle with parsley.
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