Portobello Mushroom and Gorgonzola Risotto

– courtesy Cascata Bistro, Carlisle

Portobello Mushroom and Gorgonzola Risotto

2 tbsp olive oil
3 portobello mushrooms, sliced
½ white onion, diced
salt and pepper 
2 cups Arborio rice
1 cup dry white wine
7 cups hot stock 
6 oz Gorgonzola
2 tbsp butter

Preheat a large sauté pan, large enough to hold all ingredients. Sauté onions and mushrooms in olive oil until the onions are clear.

Meanwhile, preheat the stock in pot to simmering, and keep hot until needed.

Add rice to onions. Stir in to coat grains of rice with oil.

Add wine to rice, stir and cook on medium heat until liquid is absorbed.

Begin adding hot stock one cup at a time. After each addition of liquid stir and cook until liquid is mostly absorbed before adding more liquid.

Risotto is done when the rice is cooked but still al dente. When rice is cooked, stir in cheese and butter.

Adjust seasoning with salt and pepper to taste.