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Ingredients

• 60g dried shiitake mushrooms
• 1 1/2 teaspoons butter
• 1 teaspoon truffle oil
• 1 onion, chopped
• 2 eschallots, minced
• 1 clove garlic, minced
• 85g sliced fresh button mushrooms
• 340g Arborio rice
• 1/2 cup (125ml) dry white wine
• 4 cups (1 litre) hot chicken stock
• 2 tablespoons thickened cream
• 2 tablespoons crumbled Gorgonzola cheese, or to taste
• 1 pinch ground black pepper to taste

Description

This Is A Wonderful And Well-balanced Risotto With Shiitake Mushrooms And Gorgonzola Cheese. A Good Main Course Or Side.

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