Risotto Stuffed Mushrooms
- 6-8 large bottom mushrooms (Portobello)
- 1 small onion (minced)
- 3 tbsp+3 tbsp grated Parmigiano (Parmesan)
- 50 g smoked bacon (chopped)
- 2 tbsp butter
- 1 tbsp oil
- 150 ml rice Arborio (Carnaroli)
- ~350-400 ml hot vegetable broth
- 1 tbsp chopped parsley
- Salt, ground black pepper to taste
- Preheat the oven to 200ºC.
- Remove the stems from the mushrooms and chop them finely. Set aside. On the medium heat, preheat the heavy bottom skillet with 1 tbsp of oil; add bacon, and stirring occasionally, cook for 2 minutes.
- Add onion, and sauté 2 to 3 minutes, or until translucent. Add chopped mushrooms, and stirring occasionally, cook 8-10 minutes. Stir rice and cook 2 to 3 minutes, or until rice turns opaque.
- Carefully stir in 1 cup warm broth, add salt to taste. Cook and stir until all of the broth is absorbed. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (about 20 minutes).
- Remove risotto from the heat and add 2 tbsp of butter and 3 tbsp of the grated Parmigiano. Stir well. Place a lid on the pan and allow to sit for 2 minutes. Season with black pepper and add chopped parsley.
- Fill each mushroom cap with risotto. Sprinkle with remaining Parmigiano. Put the mushrooms on a sheet tray upside down (gill side up), drizzle with oil and bake for 18 to 20 minutes or until mushrooms are golden brown.