Grilled Tomato Risotto With Roasted Portobello Mushrooms

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb fresh tomato, halved and seeded
• 1 dash olive oil
• salt
• fresh ground black pepper
• 4 medium portabella mushrooms, stemmed and cleaned
• 1 lb mozzarella cheese, sliced 1/2-inch thick
• 1 tablespoon olive oil
• 1 cup chopped red onions or 1 cup yellow onions or 1 cup brown onion
• 1/4-1/2 teaspoon thyme, crumbled
• 5 1/2 cups water or 5 1/2 cups vegetable broth, for more flavor
• 1/2 cup wine
• 1 -2 teaspoon chopped garlic
• 1 lb arborio rice
• 1 tablespoon unsalted butter or 1 tablespoon margarine
• 1/4 cup heavy cream or 1/4 cup half-and-half
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 3 tablespoons chopped scallions, green parts only
• parsley, to garnish

Recipe

• 1 preheat the grill to 400*f., or heat a grill pan to medium high.
• 2 in a mixing bowl, toss the tomatoes with the olive oil, salt and pepper. place on the grill and cook for 2 to 3 minutes on each side. remove from the grill and set aside.
• 3 preheat the oven to 400*f.
• 4 place the portobello mushroom on a parchment lined baking sheet, cavity side up. drizzle both sides of the mushrooms with the 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 until the mushrooms are tender and the cheese is bubbly, about 10 minutes.
• 5 heat the olive oil in a large saute pan over medium heat. add the onions and thyme. season with salt and pepper. saute until the onions are slightly soft, about 3 minutes.
• 6 add the water, wine and garlic. bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes.
• 7 stir in the butter, cream, cheese, and green onions. simmer for about 2 minutes, stirring constantly. remove from the heat and stir in the tomatoes.
• 8 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.
• 9 garnish with parsley.