Wild mushroom risotto with dried chanterelles, fresh mushrooms, garlic, white wine, and truffle oil; top with Gorgonzola for a rich and creamy main dish.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
321 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.
Ingredients
2 tablespoons heavy cream
1 clove garlic, minced
ground black pepper to taste
1 chopped onion
1 quart hot chicken stock
2 shallots, minced
1 (12 ounce) package Arborio rice
2 ounces dried chanterelle mushrooms
3 ounces sliced fresh button mushrooms
2 tablespoons crumbled Gorgonzola cheese, or to taste
