Portobello Risotto

This is a slight variation of the traditional Risotto Milanaise in that it can be baked just before Shabbat to serve fresh on Friday night.

Ingredients:

1/4 cup olive oil or goose fat

3 cloves garlic, chopped

1 tsp. dried shallots

8 ounces chopped portobello mushrooms

2 cups Arborio rice

2 cups dry white wine

2 cups chicken stock Preheat oven to 350°F. or use time bake to arrange for the rice to be ready as you return from synagogue.

Heat oil or goose fat in a sauce pan over medium heat. Add garlic, shallots, and mushrooms. Sauté for 2 minutes. Add rice and sauté until slightly brown. Set aside until just before candle lighting (or proceed directly if preparing for a non-Shabbat meal). Just before proceeding, combine wine and stock in a saucepan over high heat. Bring to a boil. Combine rice mixture and wine mixture in a lightly greased 3-quart baking dish. Cover tightly and bake 35 minutes.

Serves 12.

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