Portabella Risotto

Ridiculously good. And fancy! This serves four, but it can serve less-just have one extra cap for the rice.
Portabella Risotto
Half onion, chopped
4 garlic cloves, minced
Olive oil
1 cup Arborio rice
3 cups broth
1/2 cup white wine
5 large portabella caps, gills removed
Salt and pepper
1 oz herbed goat cheese
Fresh thyme
Chopped fresh parsley

Chop one of the mushroom caps. Set the rest aside.

Heat a bit of olive oil, and sauté onion and garlic about 4 minutes. Add rice and mushroom, sauté another few minutes over medium heat.

Turn on grill or oven to high heat. Rub mushroom caps with a bit of olive oil. Throw them on the grill when you're about half done with the next step, and cook about 5 min a side (or about 12 min in the oven)

Add wine, stir occasionally until liquid is absorbed. Add about a half cup of broth at a time, each time letting it absorb before adding more. Check to see if it's done after 2.5 cups worth, adding the rest if not.

When all liquid is gone, remove from heat and stir in goat cheese, pinch of thyme, and salt and pepper to taste.

Plate a scoop of rice on each plate, set a mushroom cap on top, and fill with more rice. Sprinkle with parsley.