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Creamy Wild Mushroom Risotto
Creamy Wild Mushroom Risotto
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Decadent wild mushroom risotto with garlic, white wine, truffle oil, and Gorgonzola for a creamy and luxurious main course.
Ingredients:
  • 2 ounces dried chanterelle mushrooms
  • 1.5 teaspoons butter
  • 1 teaspoon truffle oil
  • 1 chopped onion
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 3 ounces sliced fresh button mushrooms
  • 1 (12 ounce) package Arborio rice
  • 0.5 cup dry white wine
  • 1 quart hot chicken stock
  • 2 tablespoons heavy cream
  • 2 tablespoons crumbled Gorgonzola cheese, or to taste
  • ground black pepper to taste
Instructions:
  • Soak chanterelle mushrooms in hot water to soften for 30 minutes. Then, chop the mushrooms after they have softened, and discard the soaking water.
  • In a large saucepan over medium-high heat, melt butter with truffle oil. Saute onion, shallot, and garlic for 2 minutes until onion softens. Add fresh mushrooms and cook until they release their liquid. Mix in chanterelle mushrooms and cook for another 3 minutes.
  • Add Arborio rice to the onion mixture and sauté until the rice looks glossy and evenly coated. Pour in white wine and simmer until almost all the liquid has evaporated.
  • - Once the heat is reduced to medium, pour in 1/3 of the hot chicken stock. Cook and stir until the stock is mostly absorbed, approximately 5 minutes. Ensure the risotto is gently simmering as you incorporate the stock. - Incorporate 1/2 of the remaining stock, stirring for another 5 minutes. - Finish by adding the rest of the stock and continue cooking until the risotto is creamy and the rice is tender, about 5 more minutes. The rice should be slightly firm when bitten into. Add water if necessary to reach desired consistency.
  • Take the risotto off the heat, then gently mix in heavy cream and Gorgonzola cheese. Season with salt and pepper to your liking before serving.

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