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Grilled Tomato Risotto With Roasted Portobello Mushrooms Ingredients

1 Pound Fresh tomatoes; halved and seeded Drizzle of olive oil Salt Freshly ground black pepper 4 Medium Portobello mushrooms; stemmed and cleaned 1 Pound Fresh mozzarella cheese; sliced 1/2−inch thick 1 Tablespoon Olive oil 1 Cup Chopped onions 6 Cup Water 1 Teaspoon Chopped garlic 1 Pound Arborio rice 1 Tablespoon Unsalted butter 1/4 Cup Heavy cream 1/2 Cup Freshly grated Parmigiano−Reggiano cheese 3 Tablespoon Chopped green onions; (scallions), green parts only

• Preheat the grill to 400 degrees. In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper. Place on the grill and cook for 2 to 3 minutes on each side.
• Remove from the grill and set aside. Preheat the oven to 400 degrees. Place the portobello mushroom on a parchment − lined baking sheet, cavity up.
• Drizzle both sides of the mushrooms with the olive oil. Season both sides with salt and pepper. Fan a quarter of the cheese over each cavity of the mushroom.
• Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes.
• Heat the olive oil in a large saute pan over medium heat. Add the onions. Season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes.
• Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
• Add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes.
• Stir in the butter, cream, cheese, and green onions. Simmer for about 2 minutes, stirring constantly.
• Remove from the heat and stir in the tomatoes. To serve, slice each portobello into quarters. Spoon the risotto into each serving dish.
• Lay 2 slices of the portobello on top of the risotto. Garnish with parsley.
• Yield: 8 servings

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