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Ingredients

• 100g dried chanterelle mushrooms
• 1 1/2 teaspoons butter
• 1 teaspoon truffle oil (optional)
• 1 chopped onion
• 2 shallots, minced
• 1 clove garlic, minced
• 100g sliced fresh button mushrooms
• 330g Arborio rice
• 125ml dry white wine
• 1 litre hot chicken stock
• 2 tablespoons double cream
• 2 tablespoons crumbled Gorgonzola cheese, or to taste
• salt and ground black pepper to taste

Description

This Savoury, Well Balanced Risotto With Dried Chanterelles And Gorgonzola Cheese Works Well As A Main Course.

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