Gorgonzola and Porcini Mushroom Risotto with Sausage

This recipe is worth the wait, but definitely for a time when you aren't in a rush.

Serves 4-6

You need:

4 c. chicken stock
1.5 oz. porcini mushrooms, dried
3 tbsp. butter
1 medium onion, diced
1.5 c. Arborio rice
1/2 c. dry white wine
1/2 c. grated parmesan
3/4 c. crumbled gorgonzola
1/4 c. fresh chives, chopped
1/2 tsp. salt
1/4 tsp. pepper
12 oz. cooked chicken sausage

In a medium saucepan, bring the stock to a boil over medium high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes, until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer.

In a large, heavy saucepan, heat the butter over medium heat. Add the onion and mushrooms and cook until the onions are tender but not browned, about 3 minutes. Add the rice and stir to coat. Slice the sausage into rounds and add to the rice. Add the wine and simmer until it has almost evaporated, about 3 minutes. Continue with remaining stock, adding 1/2 cup at a time until absorbed, until the rice is tender to the bite and creamy, about 20-25 minutes. Remove the pan from the heat. Add the cheeses, chives, and salt and pepper. Serve immediately.