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Ingredients:
1 cup Arborio rice
1/2 cup white wine
3 cups hot chicken broth
small onion
clove garlic
2 T. olive oil
1-2 oz. gorgonzola cheese
1 large portobello mushroom
1 T. freshly grated Parmesan cheese
Saute chopped onion and garlic in oils until soft, add rice and
stir 1-2 minutes. Add wine and stir until absorbed over medium heat.
Add hot broth 1/2 cup at a time making sure it is absorbed before
adding more stirring constantly, should take about 20 minutes.
Add crumbled gorgonzola at end, stirring to mix.
While risotto is cooking coat mushroom with oil and grill on each
side 5-8 minutes. Cut in slices and arrange on top of finished
risotto - sprinkle with Parmesan.
Makes 2 servings.
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