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Рецепт Grilled Tomato Risotto With Roasted Portobello Mushrooms
by Global Cookbook

Grilled Tomato Risotto With Roasted Portobello Mushrooms
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  Порций: 8

Ингредиенты

  • 1 lb fresh tomatoes halved, seeded Drizzle of extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 4 med portobello mushrooms stemmed, cleaned
  • 1 lb fresh mozzarella cheese sliced 1/2" thick
  • 1 Tbsp. extra virgin olive oil
  • 1 c. minced onions
  • 6 c. water
  • 1 tsp minced garlic
  • 1 lb Arborio rice
  • 1 Tbsp. unsalted butter
  • 1/4 c. heavy cream
  • 1/2 c. freshly-grated Parmigiano-Reggiano cheese
  • 3 Tbsp. minced green onions, green parts only

Инструкции

  1. Preheat the grill to 400 degrees.
  2. In a mixing bowl, toss the tomatoes with the extra virgin olive oil, salt and pepper. Place on the grill and cook for 2 to 3 min on each side. Remove from the grill and set aside.
  3. Preheat the oven to 400 degrees. Place the portobello mushroom on a parchment-lined baking sheet, cavity up. Drizzle both sides of the mushrooms with the extra virgin olive oil. Season both sides with salt and pepper. Fan a quarter of the cheese over each cavity of the mushroom. Place in the oven and cook till the mushrooms are tender and the cheese is bubbly, about 10 min.
  4. Heat the extra virgin olive oil in a large saute/fry pan over medium heat. Add in the onions. Season with salt and pepper. Saute/fry till the onions are slightly soft, about 3 min. Add in the water and garlic. Bring the mix to a boil, reduce the heat to medium, and simmer for about 6 min. Add in the rice and simmer, stirring constantly till the mix is creamy and bubbly, about 18 min. Stir in the butter, cream, cheese, and green onions. Simmer for about 2 min, stirring constantly. Remove from the heat and stir in the tomatoes.
  5. To serve, slice each portobello into quarters. Spoon the risotto into each serving dish. Lay 2 slices of the portobello on top of the risotto. Garnish with parsley.
  6. This recipe yields 8 servings.