Categories: Vegetarian

Ingredients

• 1 cup dried porcini mushrooms
• 3 cups chicken stock
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp butter
• 1/4 cup white wine
• 1-1/2 cups arborio rice
• 3/4 cup Gorgonzola Italian cheese, crumbled
• 1/2 cup Parmesan cheese, grated
• Chives, chopped

Directions

1. Rehydrate mushrooms in heated chicken stock for 30 minutes; reserve stock.

2. Saute onions and garlic in butter.

3. Add mushrooms and saute 4 minutes.

4. Add wine and stir in rice.

5. Ladle in heated stock reserved, 1 to 1-1/2 ladles at a time, stirring until absorbed.

6. Continue until rice is cooked 20 minutes.

7. Stir in Gorgonzola.

8. Top with Parmesan.

9. Garnish with chives.

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