Grilled Tomato Risotto With Roasted Portobello Mushrooms
Ingredients
- 1 lb fresh tomatoes, halved and seeded
- 2 tbsp olive oil
- 4 medium portobello mushrooms, stemmed and cleaned
- 1 lb fresh mozzarella cheese, sliced 1/2-inch thick
- 1 cup chopped onions
- 6 cup water
- 1 tsp chopped garlic
- 1 lb Arborio rice
- 1 tbsp unsalted butter
- 0.3 cup heavy cream
- 0.5 cup freshly grated Parmigiano-Reggiano cheese
- 3 tbsp chopped green onions (scallions), green parts
Instructions
- 1
Preheat grill to 400°F. Toss tomatoes with olive oil, salt, and pepper. Grill for 2 to 3 minutes per side. Remove and roughly chop; reserve juices.
- 2
Grill portobello mushrooms for 3 to 4 minutes per side until tender. Let cool, then slice. Top each with mozzarella slices and set aside.
- 3
In a large saucepan, heat remaining olive oil over medium heat. Sauté onions and garlic for 2 minutes. Add the Arborio rice and stir to coat.
- 4
Add water one cup at a time, stirring constantly and allowing each addition to absorb before adding the next, about 20 to 25 minutes total.
- 5
Stir in the grilled tomatoes with their juices, butter, cream, and Parmigiano-Reggiano. Season with salt and pepper.
- 6
Serve the risotto topped with sliced portobello mushrooms and melted mozzarella. Garnish with green onions.