Ingredients
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2 ounces dried chanterelle mushrooms
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1 ½ teaspoons butter
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1 teaspoon truffle oil (Optional)
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1 chopped onion
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2 shallots, minced
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1 clove garlic, minced
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3 ounces sliced fresh button mushrooms
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1 (12 ounce) package Arborio rice
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½ cup dry white wine
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1 quart hot chicken stock
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2 tablespoons heavy cream
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2 tablespoons crumbled Gorgonzola cheese, or to taste
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ground black pepper to taste
Directions
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Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove mushrooms from water and chop; discard water.
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Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms, and cook 3 minutes more.
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Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.
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Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add remaining stock, and continue cooking until risotto is creamy and rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
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Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.
Nutrition Facts (per serving)
| 321 | Calories |
| 9g | Fat |
| 44g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 321 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 4g | 21% |
| Cholesterol 23mg | 8% |
| Sodium 413mg | 18% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 3g | 9% |
| Total Sugars 9g | |
| Protein 11g | 22% |
| Vitamin C 5mg | 6% |
| Calcium 63mg | 5% |
| Iron 3mg | 18% |
| Potassium 618mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
