Ingredients
The following ingredients have 4 Servings
- 1 tablespoon ghee, or canola oil; do not use olive oil as it does not have a high enough smoke point
- 1 pound mushrooms, thickly sliced (I typically use a mix of shitake and crimini)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 12 ounces arborio rice
- 1/2 cup dry white wine
- 1 32- ounce container low-sodium chicken stock, room temperature
- 1/4 cup heavy cream, room temperature
- 2 tablespoons crumbled Gorgonzola cheese, taste and add more if a stronger flavor is preferred; this will depend on the cheese and your tastes
Instruction
- Heat ghee or canola oil over medium-high heat in your risotto pan (can also use a large saucepan). Add mushrooms and cook until all liquid has been released and evaporated and mushrooms have browned.
- Reduce heat to medium. Add onion and cook 4-5 minutes or until onions are soft and translucent. Add garlic, cook 1 minute more. Add arborio rice, stir until the rice is coated with the onion mixture and looks glossy, about 2-3 minutes. Add wine and stir until almost completely evaporated.
- Add 1/3 of the chicken stock. Cook at a gentle simmer and stir until the chicken stock has been mostly absorbed, about 5 minutes. Add the second 1/3 of stock and stir for 5 minutes more. Add the remaining 1/3 stock and continue stirring until the risotto is creamy and just-tender, about 5 minutes more. The risotto should still have a slight firmness; add a small amount of water if risotto needs to cook any longer.
- Stir in heavy cream and gorgonzola, stirring until cheese is melted into risotto. Season to taste with salt and freshly ground black pepper, adding more gorgonzola if desired. Garnish with a few shaves of parmigiano-reggiano, if desired.
