Porcini Mushroom and Gorganzola Risotto

Every Thursday night, myself and two of my very best friends get together for our "Girls Cooking Night". We take turns picking out a new recipe that we want to try and have a great night making and eating it. A couple weeks ago, Risotto was the topic and this is the recipe I brought for us to create. It was amazing! Risotto is a classic italian rice dish. Aborio rice is short grain and almost has a pasta like quality. It is very creamy when cooked completely, lending to a very elegant and velvety mouth feel. Adding the mushrooms gives this dish a well rounded tone, while the gorganzola gives a little earthiness and punch. I have made quite a few risottos and each time i try to add something a little different. Be creative with it. Sometimes, i will make shrimp and asparagus, or butternut squash and carmelized onions, or chicken, sundried tomatoes and peas. Whatever your favorite combination, go for it.

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

Directions:

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.

Note: Most large grocery stores will sell dried porcini mushrooms quite readily, however, if you cannot find them, substitute for crimini, they have a very similar earthy and meaty flavor. I have also found fresh porcini mushrooms in my market, if you use fresh mushrooms, ignore the rehydrating step.