This savory wild mushroom risotto uses dried chanterelles. It's delicious topped with tangy Gorgonzola cheese.
Ingredients
- ounces dried chanterelle mushrooms: 2 piece
- ½ teaspoons butter: 1 piece
- truffle oil: 1 tsp (optional)
- onion: 1 piece (chopped)
- shallots: 2 piece (minced)
- clove garlic: 1 piece (minced)
- ounces sliced fresh button mushrooms: 3 piece
- arborio rice: 1 pack (12 ounce pack)
- dry white wine: 0.5 cup
- quart hot chicken stock: 1 piece
- heavy cream: 2 Tbsp
- crumbled Gorgonzola cheese: 2 Tbsp (to taste)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.
