Gorgonzola and mushroom risotto

Recipe Information

Ingredients

• 2 ounces dried chanterelle mushrooms

• 1 1/2 teaspoons butter

• 1 teaspoon truffle oil (optional)

• 1 onion, chopped

• 2 shallots, minced

• 1 clove garlic, minced

• 3 ounces sliced fresh button mushrooms

• 1 12-ounce package Arborio rice

• 1/2 cup dry white wine

• 1 quart hot chicken stock or vegetable stock

• 2 tablespoons heavy cream

• 2 tablespoons crumbled gorgonzola cheese, or to taste

• Ground black pepper to taste

Directions

• Soak the chanterelle mushrooms in hot water in a covered container for 30 minutes, until softened. Remove the mushrooms from water and chop. Set aside.

• Heat the butter and truffle oil over medium-high heat in a large saucepan. Add the onion, shallot, and garlic. Cook for two minutes, stirring often, until the onion starts to soften. Add the button mushrooms and cook until they soften and release moisture. Stir in the chanterelles and cook for three more minutes.

• Add the rice, cooking for a few minutes, stirring so that onion mixture coats the rice and becomes glossy. Stir in the white wine, cooking until most of the liquid has evaporated.

• Turn the heat down to medium and add 1/3 of the chicken stock. Cook, stirring constantly, until the stock has been absorbed (five minutes). The risotto should simmer gently while stock is added. Add half of the remaining chicken stock and cook/stir for an additional five minutes. Add the remaining stock and cook until the mixture is creamy and the rice is tender (five minutes).

• The rice should still retain some firmness. Add a little water and continue cooking the mixture if necessary to achieve the desired texture.

• Remove the risotto from the heat, stir in the cream and cheese, and season with pepper.

Nutrition (per serving)

• Calories: 545 cal

• Total fat: 8g

• Saturated fat: 4g

• Cholesterol: 21mg

• Sodium: 755mg

• Potassium: 233mg

• Carbohydrate: 91g

• Fiber: 9g

• Protein: 16g