Torta di risotto with char-grilled Portobello mushrooms and three cheeses

P1080011

Course Appetizers

Ingredients in this Recipe

1 1/2 cup Arborio rice
1 1/2 cup diced canned tomatoes
1 teaspoon balsamic vinegar
1 teaspoon dark brown sugar
1/3 cup Olive Oil
1/3 cup panko breadcrumbs
2 generous handfuls of fresh basil, torn or roughly chopped
2/3 cups freshly grated Parmesan cheese
3 large Portobello mushroom caps, sliced into ½ inch slices
4 garlic cloves, minced
4 ounces fontina (or other hard, mature) cheese, cut into ¼ inch cubes
4 ounces mozzarella cheese, cut into ½ inch cubes
Kosher or sea salt and freshly ground black pepper to taste

Recipe Preparation

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