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LOCATION: Recipes >> Rice >> Risotto 15

Print this Recipe    Risotto 15

Grilled Portobello Mushroom And Gorgonzola Risotto

1 cup Arborio rice
1/2 cup white wine
3 cups hot chicken broth
1 small onion
1 clove garlic
2 tablespoons olive oil
1 to 2 oz Gorgonzola cheese
1 large Portobello mushroom
1 tablespoon freshly grated Parmesan cheese

Saute chopped onion and garlic in oils. Add rice and stir until
soft, 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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