1 tablespoon olive oil
1/2 teaspoon paprika
Salt and freshly ground black pepper
8 cups chicken broth or vegetarian broth
2 tablespoons unsalted butter
1 small white onion, diced
4 cloves garlic, minced
2 cups arborio rice
1/2 cup white wine
1 1/2 cups grated Parmesan cheese
1 cup finely chopped Italian parsley, divided
8 Large Portobello Mushrooms
Olive Oil to brush mushrooms
Warm the broth in a saucepan set over low heat.
In a separate Dutch oven or wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic, and cook until they are soft and beginning to brown around the edges, 2 to 3 minutes. Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for an additional 1 to 2 minutes.
Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated.
Begin incrementally adding the warm broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don't rush this step. If the broth is evaporating very quickly, or the rice is boiling hard, turn the heat down so you just see a gentle simmer and occasional plop. Expect this stage to take about 18 minutes, and to add most of the broth.
Begin tasting the rice after about 13 minutes to gauge how far it has cooked. The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.
Portobello Mushroom Prep
Take stems out and brush with olive oil the whole mushroom
Oil serving dish and place mushrooms in dish the bottoms facing up (cup)
Fill each mushroom (cavity) with Risotto Rice
Bake at 350 for 20-25 minutes or until tender and rice is heated through.
Garnish with Shaved parmesan or shredded parmesan cheese
Note I like to sometimes add spinach & sundried tomatoes with baby shrimp..as a suggestion...