This savory wild mushroom risotto uses dried chanterelles Its delicious topped with tangy Gorgonzola cheese
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 15 mins
Ingredients
Instructions
Cover chanterelle mushrooms with hot water
cover
and set aside to soften for 30 minutes. Once soft
remove mushrooms from water and chop; discard water.
Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion
shallot
and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms
and cook 3 minutes more.
Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.
Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed
about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock
and stir for 5 minutes more. Finally add remaining stock
and continue cooking until risotto is creamy and rice is tender
about 5 minutes more. The rice should not be completely soft
but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
Remove risotto from the heat
and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper
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