Gorgonzola And Porcini Mushroom Risotto
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
39
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cups
Chicken Stock (low-sodium)3 tbsps
Butter1 medium
Onion (diced)1.5 cups
Arborio Rice1 cup
White Wine (dry)1 cup
Grated Parmesan1 cup
Chives (chopped fresh)1 tsp
Kosher SaltDirections:
1
In a medium saucepan, bring the stock to a boil over medium-high heat
2
Add the porcini mushrooms
3
Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender
4
Using a slotted spoon, remove the mushrooms and set aside
5
Reheat the stock to a simmer and keep warm over low heat
6
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat
7
Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes
8
Add the rice and stir to coat with the butter
9
Add the wine and simmer until the wine has almost evaporated, about 3 minutes
10
Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes
11
Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes
12
Remove the pan from the heat
13
Stir in the Parmesan, Gorgonzola, chives, salt and pepper
14
Transfer the risotto to a serving bowl
15
Serve immediately