HOW TO MAKE: Porcini Mushroom Risotto

Porcini Mushroom Risotto with Gorgonzola for an easy and delicious weeknight meal ❤️🍄 See below for recipe.

Ingredients:
– 80g, or 2 cup dried porcini
– 200g Gorgonzola
– 1 cup white wine
– 4 cups porcini broth
– 2 cups arborio rice
– 6 tbsp unsalted butter
– 2 tbsp extra-virgin olive oil
– 2 tbsp salt
– 1/2 cup freshly grated Parmigiano Reggiano

In a pot of boiling water, add the porcini to steep for 2-3 minutes until tender and then, chop them. Strain the liquid through a sieve and save the broth for the risotto.

In a pan, heat up 3 tablespoons of butter and olive oil, and add the arborio rice to get coated and toasted. When the rice becomes translucent, add the white wine. Cook until wine is absorbed, then add the stock from the porcini, salt, and do this for a few times whenever the liquid evaporates.

When the rice is almost al dente, add the chopped porcini and continue to cook until al dente. Add Gorgonzola to the risotto and stir until melted. Turn the heat off and add the remaining butter and Parmigiano Reggiano. Start the mantecatura or tossing to get all that creaminess going. Serve and enjoy!

Serves 4 – 6 people