Grilled Portobello with Risotto and Classic Marinara

Grilled Portobello with Risotto and Classic Marinara

Serves 2

Ingredients:

• 1 pouch Le Sauce & Co. Classic Marinara Gourmet Pasta Sauce
• 2 large portobello mushrooms
• 3 cups low or no salt chicken stock
• 3 tbsp salted butter
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• ¾ cup arborio rice
• ¼  cup parmesan
• 2 tablespoons extra virgin olive oil
• Pinch of pepper & salt

Directions:

1. In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.
2. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons butter. Add onion and minced garlic plus 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. 
3. Add ¾ cup rice  to the 2 cups of warm chicken stock, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes.
4. Uncover and add 1/2 cup warm stock. Return to a simmer over medium heat and continue to cook, stirring, until chicken stock is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup broth and continue to simmer, stirring, until absorbed and rice is tender.
5. Remove from heat. Stir in Parmesan, pepper, and remaining 1 tablespoon butter until cheese and butter are melted; season with remaining 1/2 teaspoons salt if needed, taste first. Cover and turn off heat.

For the Portabello Mushrooms:

1. Slice into ½ inch thick slices
2. In a skillet on medium heat, add olive oil and mushrooms.
3. Sautee for 2-3 minutes per side
4. Season with a pinch of salt and pepper
5. In the same skillet that you just cooked portobello mushrooms, add one pouch of Le Sauce & Co Classic Marinara and warm until it comes to a slow simmer.
6. In two shallow bowls add risotto, portobello mushrooms and Le Sauce & Co. Classic Marinara.
7. Finish with a little parmesan cheese
8. Enjoy!