Ingredients
- 2 ounces dried chanterelle mushrooms
- 1 1/2 teaspoons butter
- 1 teaspoon truffle oil (optional)
- 1 chopped onion
- 2 shallots, minced
- 1 clove garlic, minced
- 3 ounces sliced fresh button mushrooms
- 1 (12 ounce) package Arborio rice
- 1/2 cup dry white wine
- 1 quart hot chicken stock
- 2 tablespoons heavy cream
- 2 tablespoons crumbled Gorgonzola cheese, or to taste
- ground black pepper to taste
Description
This Savory, Well Balanced Risotto With Dried Chanterelles And Gorgonzola Cheese Works Well As A Main Course.
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