Gorgonzola and Porcini Mushroom Risotto

Fancy, fancy - eh? Sounds fancy, but this recipe is really easy and most of the ingredients most people have on hand. I had some gorgonzola left over, and it only had a day or two left before I'd have to chuck it, so I was looking for some inspiration. Again, another Giada recipe, and it was fantastic. All I needed to buy at the store was a package of dried porcini mushrooms. Everything else was in the pantry. And if you are looking to make this a truly vegetarian dish, replace the chicken stock with vegetable stock. And A ate it like it was going out of style. The seven year old gives it two thumbs up! We accompanied this dish with some brussell sprouts - a perfect hearty vegetable for this hearty  dish. Enjoy!

You need:

4 cups chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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 and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.