Creamy Wild Mushroom Risotto

Recipe View Rehydrate the Chanterelles (30 minutes): Place the dried chanterelles in a bowl and cover with hot water. Cover the bowl and let the mushrooms soak for 30 minutes, or until softened. Once softened, remove the mushrooms, reserving the soaking liquid. Chop the mushrooms and set aside. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth; set aside.

Recipe View Sauté the Aromatics and Mushrooms (10 minutes): In a large saucepan or Dutch oven, melt the butter along with the truffle oil over medium-high heat. Add the chopped onion, minced shallots, and minced garlic. Cook, stirring occasionally, until the onion begins to soften and become translucent, about 2 minutes. Add the sliced fresh button mushrooms and continue to cook until they soften and begin to release their liquid. Stir in the chopped chanterelles and cook for another 3 minutes, allowing their flavors to meld.

Recipe View Toast the Rice (3 minutes): Add the Arborio rice to the saucepan and cook, stirring constantly, for a few minutes until the rice looks glossy and is well-coated with the onion and mushroom mixture. This toasting process enhances the rice's nutty flavor and helps it release starch properly.

Recipe View Deglaze with Wine (2 minutes): Pour in the dry white wine and cook, stirring constantly, until the wine is nearly completely evaporated. This step adds acidity and depth of flavor to the risotto.

Recipe View Begin the Risotto (20-25 minutes): Reduce the heat to medium. Add 1/3 of the hot chicken stock to the rice mixture. Cook, stirring frequently, until the chicken stock has been mostly absorbed. The risotto should be simmering gently as you stir. Continue adding the stock in 1/2 cup increments, stirring constantly and allowing each addition to be mostly absorbed before adding the next. This process will take about 20-25 minutes. 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.

Recipe View Finish and Serve (5 minutes): Remove the risotto from the heat and stir in the heavy cream and crumbled Gorgonzola cheese. Season to taste with salt and ground black pepper. Serve immediately, garnished with additional Gorgonzola cheese and a drizzle of truffle oil, if desired.