Creamy Wild Mushroom Risotto Recipe

Step 1: To soften the chanterelle mushrooms, cover them with hot water, leave them for 30 minutes, and then cover again. Once the mushrooms are soft, remove them from the water and cut them, discarding the water.

Step 2: Melt the butter and truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic and cook, stirring, until the onion begins to soften, about 2 minutes.

Step 3: Add the fresh mushrooms and cook until soft and beginning to release their juice. Add the chopped chanterelle mushrooms and cook for another 3 minutes.

Step 4: Stir in the Arborio rice and boil for a few minutes until the rice is glossy and well covered with the onion mixture. Simmer the white wine until nearly dissolved.

Step 5: Reduce the heat to medium and add one-third of the heated chicken stock. Cook, stirring, until most of the chicken stock has been absorbed, about 5 minutes. The risotto should be gently simmering as you stir in the chicken stock. Add half of the remaining stock and stir for another 5 minutes.

Step 6: Add the remaining stock and boil until the risotto is creamy and the rice is cooked, about 5 more minutes. The rice should be slightly firm but not completely soft when you bite into it. You can cook by adding a little water if you need to.

Step 7: Remove the risotto from the heat and mix in the heavy cream and Gorgonzola cheese. Season with salt and pepper.