Ingredients for - Creamy Wild Mushroom Risotto
How to cook deliciously - Creamy Wild Mushroom Risotto
1. Stage
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.
2. Stage
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.
3. Stage
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.
4. Stage
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.
5. Stage
Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.
