Risotto Portobello

• 6 cups chicken broth
• 4 tablespoons unsalted butter
• 1/2 cup minced onion
• 1 large portobello mushroom cap, quartered and thinly sliced
• 1/4 cup fresh basil, minced
• 2 cups arborio rice
• 1/2 cup dry white wine
• 3/4 cup shredded parmesan cheese
• 1 pinch saffron threads

1. Heat the broth and keep it warm. Reserve a half cup to reconstitute the saffron. Heat 3 tablespoons of butter in the skillet and add the onion, stirring until it is soft, 4-5 minutes. Add the mushrooms and cook on low heat, until mushrooms are soft. Add the rice and stir quickly for a minute or two until the rice is translucent and well coated with butter. Stir in the wine and keep stirring until it is almost absorbed. Add the saffron broth and stir. Keep stirring and add broth 1/2 cup at a time for about 20 minutes. Taste for doneness and make sure it isn't chalky. If needed, use more broth than called for. When you add the last of the broth, add the other tablespoon of butter and the parmesan and whip it through. Taste, adjust the seasoning and sprinkle with more parmesan if desired. Serve at once.

chicken broth, unsalted butter, onion, portobello mushroom, fresh basil, arborio rice, white wine, parmesan cheese, saffron threads

Taken from www.epicurious.com/recipes/member/views/risotto-portobello-1200106 (may not work)