Torta di risotto with char grilled Portobello mushrooms and three cheeses

Ingredients

• 1/3 cup panko breadcrumbs
• 1/3 cup Olive Oil
• 3 large Portobello mushroom caps, sliced into ½ inch slices
• 4 garlic cloves, minced
• 2 large Portobello mushrooms (plus the stems from the 3 caps), finely chopped into small cubes
• 1 1/2 cups diced canned tomatoes
• 1 teaspoon balsamic vinegar
• 1 teaspoon dark brown sugar
• 2 generous handfuls of fresh basil, torn or roughly chopped
• 1 1/2 cups Arborio rice
• 4 ounces mozzarella cheese, cut into ½ inch cubes
• 4 ounces fontina (or other hard, mature) cheese, cut into ¼ inch cubes
• 2/3 cup freshly grated Parmesan cheese
• Kosher or sea salt and freshly-ground black pepper to taste

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