• 1/3 cup extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 cup dry red wine
• 3 cloves garlic, minced
• 12 branches fresh thyme
• Salt and freshly ground black pepper
• 4 portobello mushrooms
• 4 to 5 cups vegetable stock
• 1/2 cup onion
• 1 1/2 cups arborio rice
• Grated Parmesan

Mix 3 tablespoons oil, vinegar, 1/2 cup wine, half the garlic, 4 branches thyme, salt and pepper in a dish to hold mushrooms in a single layer. Chop stems and set aside. Place caps in dish and coat with marinade. Marinate 2 hours, turning from time to time.

Heat grill or broiler. Slowly grill or broil caps, turning and basting with marinade until tender, 10 minutes or so. Wrap in foil and set aside. Place stock in a pot over low heat.

Heat remaining oil in a shallow 3- to 4-quart saucepan. Add onion, chopped stems, leaves from 4 branches thyme and remaining garlic, and sauté over medium heat until onion is soft. Stir in rice and cook two minutes. Stir in remaining wine and cook until nearly gone, about 2 minutes. Add stock, about 1/2 cup at a time, stirring and adding more as liquid is absorbed, until rice is al dente. Open wrapped mushrooms and pour any liquid into rice. Stir for a minute. Season with salt and pepper.

Divide risotto among 4 warm soup plates or dinner plates. Place a mushroom on each, garnish with a branch of thyme, and serve with grated cheese alongside.