Pentoshi Mushrooms In Garlic Butter

• 4 large portobello mushrooms, with stems
• 6 tablespoons (3/4 stick) unsalted butter, divided
• 4 large white onions, finely chopped
• 10 cloves garlic, finely chopped
• 1 cup arborio rice
• 5 cups vegetable stock or water
• 2 tablespoons Parmigiano-Reggiano cheese
• 1 bunch scallions, finely chopped
• scented olive oil, such as truffle, garlic or herb

1. Finely chop the stems of the mushrooms.
2. Set the caps aside.
3. In a large saucepan, melt 5 tablespoons of the butter, and saute the onions and garlic over medium heat until translucent, about 2 minutes.
4. Add the chopped mushroom stems, and saute a minute longer.
5. Season with salt.
6. Add the rice.
7. Stir well to coat, then add 1 cup of stock and stir until the liquid is mostly absorbed.
8. Add another cup of stock, stirring constantly, and allow the rice to absorb it.
9. Continue adding stock cup by cup, until all liquid is used and rice is tender, but still a little firm to the bite in the middle (about 25 minutes).
10. Stir in remaining 1 tablespoon butter and the cheese, and season to taste with salt and freshly ground black pepper.
11. Set aside.
12. Slice the portobello caps paper-thin.
13. Divide risotto into 4 bowls, immediately sprinkle with the shaved portobellos, and garnish with scallions and a drizzle (about 2 teaspoons) of truffle oil (or other flavored oil).

portobello mushrooms, unsalted butter, white onions, garlic, arborio rice, vegetable stock, cheese, scallions, olive oil

Taken from www.foodrepublic.com/recipes/pentoshi-mushrooms-in-garlic-butter/ (may not work)