So I am really getting into this whole supperclub challenge deal. I’m kinda crushin on Nadia G these days…plus no man would have ever got me to cook in heels….
Anyhoo….This week was Creamy Gorgonzola and Portobello Risotto.
The recipe is as follows:
- 3 cups organic chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 4 Portobello mushrooms, diced
- 1 yellow onion, minced
- Sea salt
- 2 cups Arborio rice
- 3/4 cup good white wine
- 1/2 cup crumbled gorgonzola
- 1/3 cup grated Parmigiano-Reggiano
- Freshly cracked pepper
Recipe is from: Cookin’ For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.
But I, being me, had to change it up a bit…
For starters, I had to use vegetable broth as the boy child is allergic to poultry, I cut back on the salt because I find Gorgonzola ridiculously salty and I added extra garlic just cause, I am partial to it…also, I added more broth to compensate for the fact that I felt compelled to add some asparagus because the dish looked a little flat and neutral….
I dig the bright green happy little spear trees…(I’m having a Bob Ross moment….won’t you share it with me? all the happy little asparagus spear trees……)
Whoa. Ok back to cooking….The recipe also gave me a good excuse to buy some Cupcake Wine (from Livermore, Ca, where my bestie lives) besides what I have on the rack, cause I don’t stock white wine 🙂
Here’s what it looked like with a few little Jani tweeks: