Ingredients: |
Ingredients: 2 large portobello mushrooms, stems removed and caps peeled
4 cloves garlic, peeled and cut up
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
3 whole black peppercorns
1/2 cup cooking oil
2 tablespoons olive oil
2 cups fresh basil leaves
2 tablespoons olive oil or mushroom oil
1 shallot, minced (about 1/4 cup)
1 clove garlic, minced
1 tablespoon olive oil
3/4 cup Arborio rice
1/4 cup dry white wine
1 1/3 to 2 cups warm chicken broth
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
Salt
Pepper
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Directions: |
Directions:Place mushroom caps, cut up garlic, rosemary, thyme, bay leaf, and peppercorns in a small casserole. Cover with cooking oil and 2 tablespoons olive oil. Bake in a 300° oven about 30 minutes or till mushrooms are tender.
MEANWHILE, blanch basil leaves in boiling water for 1 minute. Place leaves in a blender container with 2 tablespoons olive oil or mushroom oil; blend till smooth and set aside. Cook shallot and minced garlic in 1 tablespoon olive oil in a heavy saucepan over medium heat till tender, Add rice; cook and stir 2 to 3 minutes or till semi-translucent. Add wine; cook till nearly dry. Add chicken broth ½ cup at a time, stirring constantly and letting mixture cook till broth is absorbed before adding more; cook till rice is tender (about 20 to 25 minutes). Add whipping cream and Parmesan cheese. Add salt and pepper to taste. Stir in basil mixture. Remove mushrooms from oil mixture. Strain oil and reserve For dressings and marinades.
CUT mushrooms lengthwise into four or five slices. Briefly rewarm slices in a nonstick skillet over medium heat before layering. Alternate layers of mushroom and risotto on individual plates. Serve warm. |
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