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