Make tender risotto with a rich and vibrant cheese flavor gorgonzole and porcini mushrooms. So that the risotto is completely saturated juices of all ingredients, in its preparation use starchy rice variety, for example, Arborio. Fry in a creamy oiled porcini mushrooms and onions. Add rice to them and first boil it in white wine. Then follows the traditional way of cooking risotto with gradual addition of fluid. Pour in small stock in portions and wait until it is completely absorbed. This is the only way to get risotto of the correct consistency. Season with Parmesan and tart gorgonzola and enjoy its creamy texture and потрясающим вкусом. 
Time: 1 hour.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. rice Arborio
- 4 tbsp. lightly salted chicken stock
- 45 gr. dried porcini mushrooms
- 3 tbsp. l (45 gr.) Butter
- 1 medium onion, diced
- 0.5 tbsp. dry white wine
- 0.5 tbsp. grated parmesan, and a little for serving
- 3/4 Art. (90 gr.) Gorgonzola, crumbled
- 1/4 Art. chopped fresh chives
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: Arborio rice, porcini mushrooms, cheese with mold, parmesan cheese, chives, white wine
Recipe preparation:
- In a medium-sized saucepan over medium-high heat, bring broth to a boil. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are soft. Remove the mushrooms with a slotted spoon.
- Heat the broth and bring to a boil again, hold it warm over low heat.
- In a large pot with a thick bottom over moderate heat melt 2 tbsp. l (30 gr.) Butter. Add onions and mushrooms and cook until the onion is soft but not brown, about 3 minutes. Add rice and mix to coat it creamy oil.
- Pour in the wine and boil at a low boil, until the wine is almost completely evaporate, about 3 minutes. Add 0.5 tbsp. warm broth and mix until completely absorbed, about 2 minutes. Continue adding the remaining broth at 0.5 tbsp. at a time each waiting until the liquid is completely absorbed into the rice and it It will become soft and creamy, approximately 20 – 25 minutes. Take off pan from the stove.
- Add the parmesan, gorgonzola, onion, salt and pepper. Shift risotto in a serving bowl, sprinkle with parmesan chips on top. Serve immediately.
