Ingredients:
- 4 cups chicken stock
- 2 oz. Dried Porcini mushrooms
- 3 Tbsp. butter
- 1 onion diced
- 1 1⁄2 cups Arborio rice
- 1⁄2 cup white wine
- 1⁄2 cup grated Parmesan
- 3⁄4 Gorgonzola cheese, crumbled
Directions:
In a medium saucepan, bring the stock to a boil. Add dried mushrooms; remove pan from heat until mushrooms are tender. Use slotted spoon and remove mushrooms. Reheat stock to simmer and keep hot. In a large saucepan heat 2 tbsp. of butter, add onion and mushrooms and cook until onions are transparent, add rice and stir to coat with butter. Add the wine and simmer, add 1⁄2 cup of hot stock and stir until absorbed, may take several minutes. Continue to add stock 1⁄2 cup at a time and stir for at least 18-22 minutes until rice is tender and has a bite. Stir in Parmesan.