Pentoshi Mushrooms In Garlic Butter

1. 1

   Finely chop the stems of the mushrooms.

2. 2

   Set the caps aside.

3. 3

   In a large saucepan, melt 5 tablespoons of the butter, and saute the onions and garlic over medium heat until translucent, about 2 minutes.

4. 4

   Add the chopped mushroom stems, and saute a minute longer.

5. 5

   Season with salt.

6. 6

   Add the rice.

7. 7

   Stir well to coat, then add 1 cup of stock and stir until the liquid is mostly absorbed.

8. 8

   Add another cup of stock, stirring constantly, and allow the rice to absorb it.

9. 9

   Continue adding stock cup by cup, until all liquid is used and rice is tender, but still a little firm to the bite in the middle (about 25 minutes).

10. 10

    Stir in remaining 1 tablespoon butter and the cheese, and season to taste with salt and freshly ground black pepper.

11. 11

    Set aside.

12. 12

    Slice the portobello caps paper-thin.

13. 13

    Divide risotto into 4 bowls, immediately sprinkle with the shaved portobellos, and garnish with scallions and a drizzle (about 2 teaspoons) of truffle oil (or other flavored oil).

* Per serving · 4 servings · Values may vary.

No additional tips available.