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Risotto with Roasted Portobella MushroomsUnfortunately, risotto is a dish that is misunderstood: it is thought to be time-consuming and labor-intensive. Not true! Once you have your ingredients assembled and the rice in the pan, it takes 18 minutes to cook. That doesn't seem time-consuming, does it? This is a delicious dish on its own or as a side dish to salmon or chicken entrées. Ingredients:
In a medium saucepan, bring the broth to a simmer and reduce the heat to low. Heat the oil in a large low-sided skillet over medium-high heat. Add the onion to the oil and sauté for 5 minutes until the onion softens. Add the rice to the pan, stirring to coat the grains with oil, and cook for 3 minutes until the rice begins to lose the opaque color. Add the wine to the rice and cook until the wine evaporates, about 3 minutes. Now you can begin the 18-minute cooking time. Ladle enough of the hot broth over the rice to cover, continue stirring until the broth is almost absorbed, then again add more broth just to cover. Continue cooking, stirring and adding broth to the rice. After 18 minutes, bite on a kernel of rice to test for doneness. It should be al dente (cooked all the way through but still having some texture.) Stir in the Made in Napa Valley Roasted Portobella Tapenade and 1/4 cup of the Parmesan cheese. Serve the risotto in heated bowls and sprinkle with the remaining Parmesan. |
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