Gorgonzola and Porcini Mushroom Risotto

• 4 cups (1 quart) low-sodium chicken broth
• 1 1/2 ounces dried porcini mushrooms
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup (3 ounces) crumbled Gorgonzola cheese
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. In a medium saucepan, bring the broth to a boil over medium-high heat.
2. Add the porcini mushrooms.
3. Remove the pan from the heat and set aside for 30 minutes.
4. Using a slotted spoon, remove the mushrooms and set aside.
5. Reheat the broth to a simmer and keep hot over low heat.
6. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat.
7. Add the onion and mushrooms and cook until the onion is tender but not brown, about 3 minutes.
8. Add the rice and stir to coat with the butter.
9. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.
10. Add 1/2 cup of the broth and stir until almost completely absorbed, about 2 minutes.
11. 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.
12. Remove the pan from the heat.
13. Stir in the Parmesan, Gorgonzola, chives, salt, and pepper.
14. Transfer the risotto to a serving bowl.
15. Serve immediately.

chicken broth, porcini mushrooms, unsalted butter, onion, arborio rice, white wine, parmesan cheese, gorgonzola cheese, fresh chives, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/gorgonzola-and-porcini-mushroom-risotto-386866 (may not work)