Vegan Risotto Stuffed Portobello Mushrooms

I don't know why, but I love all things kitschy, corny, clever, or just all of the above.  Seeing a corny storefront sign always brings a little joy to my day.  Whether it be clever or corny, it really doesn't matter.  I think it all comes down to being light and playful and not taking life all too seriously.

With all that said, I suppose using the whole portobello mushroom as the vessel of the mushroom risotto is somewhat clever/kitschy.  I just thought it is such a great idea, especially if you want to serve individual people at a dinner party.  It elevates the presentation of a mushroom risotto and looks pretty sexy if I may say so myself!

Remember....risotto's are quite needy.  They need a lot of love, attention and patience!  But when all said and done, it is sure worth it!  You have that wonderful, melt in your mouth "creamy" goodness, but with no cream at all!  And of course, adding truffle never killed anyone (unless of course if you are allergic.  And, if that is the case, I am truly sorry).

Vegan Risotto Stuffed Portobello Mushrooms

Ingredients:
for the whole portobellos:
2-3 whole portobellos whole
1 tbsp balsamic vinegar
1 tbsp evoo
s+p

for the risotto:

6 to 8 cups vegetable stock
1 c chopped mushrooms (either button or portobello)
2 tablespoons olive oil
4 shallots, minced

2 garlic cloves minced
2 cups arborio rice
1/2 cup dry white wine

1/4 c nutritional yeast (optional)

1/2 tbsp truffle oil
Salt and pepper

Preheat oven 400.  Scrub the portobello mushrooms and remove the insides carefully with a spoon and discard.  Pat dry the mushrooms with a paper towel and marinate with the balsamic, evoo and salt and paper.  Place in baking dish and bake for roughly 15-20 minutes.  Once done, set aside.

For the risotto:

In a small saute pan, heat evoo and saute sliced mushrooms until soft.  Season with s+p and set aside.

Heat the vegetable stock in a large pot and keep heated with flame on low-medium. 

 In the meantime, heat evoo in a large saute pan and add shallots and garlic and saute until translucent.  Add in rice, and again, saute until translucent (about 3-5 minutes).  Add in white wine and continue to stir until absorbed.  Remember you will be continuously stirring throughout this whole process!  Add in one cup of broth at a time.  Do not add in the next cup until the cup prior is absorbed completely!!  At the end of the process, your rice should have a beautiful creamy texture but not mushy.  Fold in your sauteed mushrooms,  and seasonings (including nutritional yeast if you choose to use).

Spoon in a nice serving of the risotto into your baked mushrooms. Sprinkle truffle oil on top.  And now you have a sexy serving of mushroom risotto!