Mushroom Risotto | Recipe

Preheat the oven to 350°F.

Place the tomatoes in a medium bowl. Add salt and 1 Tbsp. of the oil; mix lightly. Spread the tomatoes onto a parchment-covered rimmed baking sheet. Bake the tomatoes for 10 minutes.

Meanwhile, clean the mushrooms, then remove the stems. Chop the caps, then reserve them for later use. Place the mushroom stems in a large saucepan. Stir in the vegetable broth, then bring the broth to a boil over medium heat. Keep warm. 

Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add the onions and chopped mushroom caps; cook for 5 minutes or until the onions are crisp-tender, stirring frequently. Spoon about half of the onion mixture into a small bowl; cover to keep it warm until ready to serve it with the finished risotto.

Place the rice in a colander, then rinse it with cold water. Add the rice to the onion mixture remaining in the skillet; cook and stir for 1 minute. Add the soy sauce and vinegar; cook for 1 minute, stirring constantly to remove the browned bits from the bottom of the skillet.

Add about 1/4 of the warm broth to the rice mixture; simmer over low heat until the liquid is cooked off, stirring constantly. Repeat, in small ¼-cup batches, until all the broth has been added to the rice mixture.

Add the butter, Parmesan cheese and Rice Allrounder to the risotto; stir until the butter is completely melted and the mixture is well blended.

Serve the risotto with the baked tomatoes and reserved onion mixture.