[Life: Make] Gorgonzola & Porcini Risotto Not the healthiest of risottos (cheese!) but definitely tasty and easy to make. I added some pan seared scallops to mine but it could have easily been a meal without them. Recipe by the lovely Giada. INGREDIENTS •    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 Gorgonzola, crumbled •    1/4 cup chopped fresh chives •    1/2 teaspoon kosher salt •    1/4 teaspoon freshly ground black pepper DIRECTIONS 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. Remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low heat.In a large pan 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 3-4 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 2-3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed. 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 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper.

[Life: Make] Gorgonzola & Porcini Risotto

Not the healthiest of risottos (cheese!) but definitely tasty and easy to make. I added some pan seared scallops to mine but it could have easily been a meal without them. Recipe by the lovely Giada.

INGREDIENTS

•    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 Gorgonzola, crumbled
•    1/4 cup chopped fresh chives
•    1/2 teaspoon kosher salt
•    1/4 teaspoon freshly ground black pepper


DIRECTIONS

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. Remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.In a large pan 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 3-4 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 2-3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed. 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 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper.