This is a dish typically found in the Lombardy region of Italy, or in the Veneto. The extra-creamy consistency of this risotto belies its bold flavors: each super-rich bite is woodsy and earthy all in one. Because it’s so rich, a small portion makes a big impact. I serve it with a simple side salad and a full-bodied red wine, such as a Barbera.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes. Using a slotted spoon, remove the mushrooms and set aside.
Step 2
Reheat the broth to a simmer and keep hot over low heat.
Step 3
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onion is 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.
Step 4
Add 1/2 cup of the broth and stir until almost completely absorbed, about 2 minutes. Continue adding broth, 1/2 cup at a time, stirring constantly, and allowing each addition to be absorbed, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes in total.
Step 5
Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt, and pepper. Transfer the risotto to a serving bowl. Serve immediately.
