Portobello Skillet

Added a photo of the finished dish in January, 2011. Also tried this with a Reserve Syrah wine and it was a wonderful match.

INGREDIENTS

2    chicken breasts, pork chops or 6 boneless chicken thighs

2    medium (5-6 inch wide) Portobello mushrooms

2    medium to large tomatoes, cut into 1 inch pieces

1    medium white onion, chopped

½   cup and ¾ cup broth (beef, chicken or vegetable)

½   cup and ¾ cup white wine

¼   cup dry sun-dried tomatoes, chopped small *

½   cup Arborio rice

2    cloves garlic, or as much garlic as you like, minced or put through a press

½   cup chopped fresh basil leaves

½   cup grated Asiago cheese, or similar

      olive oil

*The sun-dried tomatoes in olive oil will work, but the dry ones give you much more flavor.

METHOD

Cut the meat into bite-sized portions. Slice the mushrooms into 1 inch wide slices and then cut those in half length-wise. In a small sauce pan, heat 1/2 cup wine and 1/2 cup broth. Take off heat and add the chopped, sun-dried tomatoes. Simmer on low heat for 15 minutes while preparing the rest of the ingredients. In another sauce pan, put 3/4 cup wine and 3/4 cup broth and bring to a boil. Add the Arborio rice, reduce heat and boil for exactly 8 minutes. Remove from heat and strain the rice into another pan. Cover and keep warm.

Heat a large skillet and add 5-6 tablespoons of olive oil. Add the meat and sauté on medium to high for 3-4 minutes until seared on all sides. Reduce heat to medium-low, add the mushrooms and sauté for another 2-3 minutes. Add the onion and sauté 2-3 minutes. Add garlic, stir well into mixture, and then add sun dried tomatoes and liquid.

Continue cooking until liquid is absorbed, then add chopped fresh tomatoes and cook for 2 minutes. Add the rice and cook for 1 more minute. Remove from heat and serve immediately. Sprinkle each serving with Asiago cheese and garnish liberally with fresh chopped basil. Serves 3 to 4.