Earthy Delights Recipe
http://www.earthy.com/
Risotto with Gorgonzola and Wild MushroomsThis dish is excellent with a combination of
several different kinds of mushrooms. Wild
fresh
Chanterelle mushrooms work the best, but they are
excellent when used together with
Trumpet Royale mushrooms. Try to avoid the
white mushrooms commonly sold in grocery stores.
They are lacking in both flavor and texture, and
have none of the "wild" flavor which chefs tend
to look
Ingredients:
2 cups mushrooms, sliced
1 medium onion
2 cloves garlic, minced fine
1 cup Arborio rice
1/2 cup white wine
2 1/2 cups chicken
stock
3 to 4 ounces Gorgonzola cheese
6 to 8 large fresh Chanterelle mushrooms
2 or 3 tablespoons extra virgin olive oil
1/2 teaspoon Sea salt
2 tablespoons Parmesan cheese
3 tablespoons chopped flat leaf parsley
Preparation:
Sauté the mushrooms in butter and set them aside.
Chop and sauté the onion and the minced garlic in
olive oil and salt. Add the rice to cook lightly and
coat with oil - this should take 2 to 3 minutes over
medium heat.
Add the white wine, stirring until
it is absorbed by the rice. Keep the heat at an
even simmer and add the hot broth, 1/2 cup at a time.
Stir until the broth is absorbed. This should take
about 20 to 25 minutes.
Add the Gorgonzola cheese,
stirring constantly as it is added.
Rub the large mushrooms with olive oil and broil
them for 5 to 8 minutes on each side. Slice them
diagonally and place them on top of the risotto.
Sprinkle with fresh Parmesan cheese and the
chopped parsley.
Directions:
This dish is excellent with a combination of
several different kinds of mushrooms. Wild
fresh
Chanterelle mushrooms work the best, but they are
excellent when used together with Trumpet Royale mushrooms. Try to avoid the
white mushrooms commonly sold in grocery stores.
They are lacking in both flavor and texture, and
have none of the "wild" flavor which chefs tend
to look for.