| small onion |
chop |
|
saute until soft |
Arrange mushroom on risotto, sprinkle with parmesan |
| clove garlic |
|
| 2 tablespoons olive oil |
|
| 1 cup Arborio rice |
|
add, stir 1-2 minutes |
| 1/2 cup white wine |
|
add, stir until absorbed over medium heat |
| 3 cups chicken stock |
boil |
|
add 1/2 cup at time making sure it is absorbed before adding more, roughly 20 minutes |
| 2 oz gorgonzola cheese |
crumble |
add, stir to mix |
| 1 large portobello mushroom |
coat, grill each side 5-8 minutes. Slice. |
| oil |
| 1 tablespoon parmesan |
grated |
|