Yield: 4 to 6 servings
* 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 black pepper
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.