Roasted Portobello Risotto

1. In a large thick-bottom pan, brown mushrooms and shallots in butter and oil, over medium heat, 15 minutes or until mushrooms have released their juices and are browned.
2. Add rice, cook 2-3 minutes while stirring. Add vermouth, reduce until nearly dry while stirring.
3. Lower heat slightly, pour a ladle of boiling hot stock. Cook while stirring with a wooden spatula until liquid is almost entirely absorbed.
4. Add another ladle of stock and repeat the procedure a few times until rice is cooked but still a little “al dente.”
5. Cooking time is roughly 20 minutes. Use only the 6 cups of stock. Conversely, if you run out of stock before the rice has cooked, use boiling water. Slightly lower heat accordingly if rice begins to stick.
6. Remove pan from heat, add thyme leaves, parsley, cheese and cream. Pepper to taste, then mix. Cover and let stand 2 minutes. If needed, moisten with just enough additional stock or cream required to render the risotto rich and creamy. Serve immediately to accompany fish fillets or veal scallops.

Advance preparation: 3 hours