Grilled Tomato Risotto With Roasted Portobello Mushrooms

Ingredients

• 1 lb fresh tomato, halved and seeded
• 1 dash olive oil
• salt
• fresh ground black pepper
• 4 medium portabella mushrooms, stemmed and cleaned
• 1 lb mozzarella cheese, sliced 1/2-inch thick
• 1 tablespoon olive oil
• 1 cup chopped red onions or 1 cup yellow onions or 1 cup brown onion
• 1⁄4-1⁄2 teaspoon thyme, crumbled
• 5 1⁄2 cups water or 5 1⁄2 cups vegetable broth, for more flavor
• 1⁄2 cup white wine
• 1 -2 teaspoon chopped garlic
• 1 lb arborio rice
• 1 tablespoon unsalted butter or 1 tablespoon margarine
• 1⁄4 cup heavy cream or 1⁄4 cup half-and-half
• 1⁄2 cup freshly grated parmigiano-reggiano cheese
• 3 tablespoons chopped scallions, green parts only
• parsley, to garnish

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