Instructions:

Yield: 6 servings

Mushrooms
2 lg Portobello mushrooms (6 oz)
2 tbsp Olive oil
1 tbsp Minced shallot
2 tbsp Balsamic vinegar
Salt (to taste)
Black pepper (to taste)

Mushroom Broth
1 tsp Minced garlic
1 tsp Minced shallot
1 tbsp Olive oil
3 oz Red wine
4 cup Vegetable stock

Risotto
3 tbsp Diced onion
1 tbsp Olive oil
1 cup Arborio rice
1/2 tsp Salt
1 tsp Ground black pepper
1 cup Warm vegetable stock
1 tbsp Olive oil

To prepare the mushrooms: Remove stems from mushrooms. Set stems aside for mushroom broth. Wipe the mushrooms clean with a damp cloth. Combine olive oil, shallot, balsamic vinegar, salt and pepper. Toss mushroom caps in the mixture to coat well. Grill or broil mushrooms until tender, about 10 minutes. Cut into nickel-size chunks; set aside. (Mushrooms can be made ahead and refrigerated).

To prepare mushroom broth: Mince reserved mushroom stems; set aside. Saute garlic and shallot in the olive oil until translucent. Add minced stems. Saute a few minutes more. Pour in red wine and increase the heat, stirring until almost all the wine has evaporated. Add stock. Lower the heat and simmer uncovered about 25 to 30 minutes or until the liquid is reduced by one-fourth. Set aside. (Broth can be made ahead and refrigerated. Reheat before using in risotto.)

To prepare risotto: Cook the onion in the oil until soft but not browned. Add the rice; stir until it is coated. Cook, stirring, until a toasted aroma develops. Stir in salt and pepper. Add the reserved mushroom stock in several additions, stirring the rice frequently and letting most of the stock be absorbed before adding more. If you do not have enough mushroom stock, finish making risotto with stock. Cook until the rice is almost tender and most of the liquid is absorbed. Stir in oil and reserved mushrooms.