Gorgonzola and Porcini Mushroom Risotto
- 4 cups low-sodium chicken stock
- 1 1/2 ounces dried porcini mushrooms
- 3 tablespoons butter
- 1 medium onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan
- 3/4 cup (3 ounces) Gorgonzola, crumbled
- 1/4 cup chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground Essential Spice Black Peppercorns
- In a medium saucepan, bring the stock to a boil over medium-high heat.
- Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
- Reheat the stock to a simmer and keep warm over low heat.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes.
- Add the rice and stir to coat with the butter.
- Add the wine and simmer until the wine has almost evaporated, about 3 minutes.
- Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. 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.
- Remove the pan from the heat.
- Stir in the Parmesan, Gorgonzola, chives, salt and pepper.
- Transfer the risotto to a serving bowl. Serve immediately.