I’ve made this a few times now, most recently was earlier this week when we had a mate Scotty and his folks round for dinner. Porcini mushrooms are delicious, they have a strong meaty flavour, with a sweet finish. What make this recipe so good is that the mushrooms are reconstituted in the stock, which is then used for the risotto, and the salty Gorgonzola balances it off.
4 cups good-quality liquid chicken stock
40g 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 Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon salt flakes
freshly ground black pepper
In a medium saucepan, bring the stock to a boil over. 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 al dente 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.