Fine Herb Risotto with Portobello Mushrooms
For the Topping
2 garlic cloves, peeled
1 cup fresh Italian (flat leaf) parsley
2 generous pinches of salt plus more for sprinkling
2 tbsp olive oil, plus some for brushing.
6 large Portobello mushrooms
For the risotto
1 medium onion
25 g butter
600 g Arborio or risotto rice
100 ml dry white wine
1.5 l good quality vegetable stock
1 tbsp finely chopped fresh Italian (flat leaf) parsley
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh chervil or tarragon
200 ml cream
On a large chopping board finely chop the garlic and the parsley together. Collect into a small bowl and add the salt and 2 tablespoons of olive oil. Set aside. Clean the mushrooms with a damp cloth and place on an oven tray, cups facing up. Brush with olive oil, sprinkle a little salt, and place under a medium-hot grill for 10 minutes (depending on size). Turn the mushrooms over and brush evenly with the garlic and parsley mixture. Place under the grill for about 10 minutes and then turn the grill off. Cover the mushrooms with tin foil and set aside.
To make the risotto, finely slice the onion and sauté with the butter in a large heavy base saucepan. Keep the heat very low at this stage: the onion should not brown but just become soft and translucent. Add the rice and stir until the grains are hot to the touch. Add the wine, turn the heat on medium and stir until all the liquid has evaporated. Add a ladle of hot stock at the time, stirring often. When the risotto is almost al dente heat up the mushrooms under the grill (remove the tin foil). Turn the risotto off, add the fine herbs and cream, stir again and divide between six plates. Top each risotto with a mushroom, stalk facing up, and serve with knife and fork.