Because risotto is not easy to eat at a wine-tasting party, we decided to stuff it in mushroom
caps so that it can be served as finger food.
- 32 large white or cremini mushrooms, washed and drained
- 6 oz. oyster or shiitake mushrooms, finely chopped
- 2 Tbs. olive oil
- ½ small onion, finely chopped (½ cup)
- 1 clove garlic, minced (1 tsp.)
- ¼ tsp. dried thyme
- ¾ cup Arborio rice
- 2 Tbs. dry white wine
- 2 cups low-sodium vegetable broth
- ½ cup chopped fresh parsley
1. Stem white mushrooms, and set caps upside down on baking sheet. Set aside. Chop stems, and add to chopped oyster mushrooms. (You should have about 2 cups total.)
2. Heat oil in medium skillet over medium heat. Add onion, and sauté 2 to 3 minutes, or until translucent. Add chopped mushrooms, and cook 15 to
20 minutes, or until browned. Stir in garlic and thyme; add rice, and cook 2 to 3 minutes, or until rice turns opaque. Add wine; simmer 2 minutes, or until most liquid has evaporated. Add broth, season with salt, and bring to a boil. Cover, reduce heat to medium-low, and simmer 18 to 20 minutes, or until most liquid is absorbed. Remove from heat, and stir in parsley. Cool.
3. Preheat oven to 400°F. Fill each mushroom cap with 1 heaping Tbs. rice mixture. (A small cookie scoop works well.) Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.
September 2011 p.51