Portabella Risotto

2 lg Portabella Mushrooms
2 tb Olive Oil
1 tb Minced Shallot
2 tb Balsamic Vinegar
Salt, to taste
Black Pepper, to taste
1 ts Minced Garlic
1 ts Minced Shallot
1 tb Olive Oil
3 oz Red Wine
4 c Vegetable Stock
3 tb Diced Onion
1 tb Olive Oil
1 c Arborio Rice
1/2 ts Salt
1 ts Ground Black Pepper
1 c Warm Vegetable Stock
1 tb Olive Oil

Remove stems from mushrooms. Set stems aside for mushroom broth. Wipe the mushrooms clean with a damp cloth. Combine 2 tablespoons olive oil, 1 minced shallot, balsamic vinegar, salt and pepper.

Toss mushroom caps in the mixture to coat well. Broil mushrooms until tender, about 10 minutes. Cut into nickel-size chunks; set aside. (Mushrooms can be made ahead and refrigerated).

Mince the reserved mushroom stems; set aside. Saute garlic and 1 minced shallot in 1 tablespoon olive oil until translucent. Add minced mushroom stems. Saute a few minutes more. Pour in red wine and increase the heat, stirring until almost all the wine has evaporated.

Add 4 cups 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.)

Cook the onion in 1 tablespoon oil until soft but not browned.

Add the rice; stir until it is coated. Cook, stirring, until a toasted aroma develops. Stir in 1/2 teaspoon salt and 1 teaspoon pepper.
 

Add the reserved mushroom stock in several additions, stirring the rice frequently and letting most of the stock be absorbed before adding more.