The Boston Globe says:
...staying here is like being invited into someone's home,
however, few hosts lay out such a cosmopolitan spread for dinner.
Aug - '04

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A POND HOUSE FAVORITE
Grilled Portobello Mushroom and Gorgonzola Risotto

 

Ingredients:

1 cup Arborio rice
1/2 cup white wine
small onion
clove garlic
1/4 C. olive oil
1-2 oz. gorgonzola
1 large portobello mushroom
1/4 C. freshly grated Parmesan
3 cups of simmering chicken or
vegetable broth

 

 

 

 

 

 

Saute chopped onion and garlic in oil until soft, add rice and stir 1-2 minutes until barely brown. 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 parmesan and crumbled gorgonzola at end, stirring to mix. The risotto should be very! creamy, if necessary add cream or additional broth just before serving.
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. Makes 2 servings.
             Feel free to email us( link below) for our adored tomato-bread soup recipe.
The Pond House is a member and supporter of the following:

                                

 

The
Vermont Fresh
Network

Internationl Association of
Culinary Professionals