How to make risotto with grilled portobello mushrooms

Ingredients Butter. 60g (divided in half) Vegetable oil. 30ml Onions, diced. 30g Arborio rice. 450g Beef stock, hot. 1.4L Parmesan cheese, grated. 90g Salt & Pepper. To taste

Drizzle the portobello mushroom with veg. Oil and salt & pepper. Before grilling.

Cut and set a side.

Let the beef stock simmer before starting the risotto.

Heat the butter and oil in a large, straight- side sauté pan.

Add onions and sauté until soft. Do not brown.

Add the rice. Sauté until coated with the fat.

Add a ladleful of stock to the rice. Stir until it is absorbed. Continue adding sock and stirring until the rice is cooked

Looks like this.

Add the grilled portobello mushrooms near the end of the cooking period.

Finish by stirring in Parmesan cheese and butter.

Plate it and enjoy!