Gorgonzola risotto with grilled portobello mushrooms
Karl's Eatery
small onion chop   sauté 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
Serves 2