½ cup parmesan or romano cheese, plus additional cheese for serving
truffle salt or truffle oil (optional)
pepper to taste
Preheat oven to 400 degrees. Brush the mushroom caps with 1 tablespoon olive oil. Place the mushrooms gill side up on a baking tray. Lay 1 sprig of rosemary over each of the mushrooms. Place the mushrooms in the oven.
Roast the portobello mushrooms for 10 minutes, then turn the mushrooms over to to roast for another 10 to 15 minutes. Remove the mushrooms to cool when they have cooked through. Set mushrooms aside, and cut into bite size pieces when the mushrooms have cooled a bit.
As the mushrooms are roasting, start working on the risotto. Bring the stock to a simmer, then reduce heat to keep warm.
In another large nonstick pot, add the remaining tablespoon olive oil. Heat on medium, then add the prosciutto. Cook about 5 minutes until the prosciutto browns, then remove the prosciutto and set aside. Break the prosciutto into bite sized pieces to add to the risotto later.
Add the onions sauté until the onions start to get soft, about 5 minutes. Add the garlic and sauté for another minute.
Add the rice, stir to get it evenly coated with onion mixture, about 2 minutes. Add ⅓ cup of wine, cook until it is absorbed.
Add a ladle or two of broth to the rice, stir in and cook until the broth is absorbed. Add another ladle of broth and repeat process. Stir frequently throughout the risotto cooking.
Once all or most of the liquid has been absorbed and the rice is tender to the bite, you are ready for the mushrooms & finishing touches. Gradually cooking the risotto takes about 30 minutes.
Stir the mushrooms and about 1/2 of the prosciutto into the risotto, then stir in the cheese. Add pepper to taste, and a healthy pinch of truffle salt if you are using it.
Plate the risotto, and top with a bit more prosciutto. Pass extra cheese at the table, and enjoy the portobello mushroom risotto with a good Italian red wine.