Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
Ingredients
Baby Artichokes:
2 lbs. baby artichokes, rinsed and trimmed
½ cup Champagne wine vinegar
¼ cup Ultra Premium Extra Virgin Olive Oil
½ tsp. salt
Risotto:
2½ cups vegetable or chicken broth
1 cup yellow onion, chopped
3 tbsp. Ultra Premium Extra Virgin Olive Oil
8 oz. arborio rice
Salt and pepper, to taste
For Assembly:
2-3 cloves garlic, minced or crushed
2 cups vegetable or chicken broth
4 cups washed baby spinach
1 cup grated Parmesan cheese (1/4 cup reserved)
1 cup breadcrumbs
2 tablespoons Ultra Premium Extra Virgin Olive Oil
6 large Portobello Mushroom caps, cleaned and stemmed
Salt and fresh ground pepper to taste
Preparation
Start by preparing the baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters. In large saucepan, over medium heat, bring vinegar, olive oil, salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
In small saucepan, broth until simmering; keep hot. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until translucent (about 3 minutes). Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes).
Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth. Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside. In a skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown add garlic a minute before removing from heat. Stir the cooked rice into the artichokes, then 2 cups broth. Bring to a boil and simmer until rice absorbs the broth. Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
Preheat the oven to 375 F.
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