Risotto with porcini mushrooms and blue cheese

Ingredients:

• 1.5 tbsp. Arborio rice
• 4 cups lightly salted chicken broth
• 45 g dried porcini mushrooms
• 3 tbsp (45 g) butter
• 1 medium onion, diced
• 0.5 cups dry white wine
• 0.5 cup grated Parmesan, plus extra for serving
• 3/4 cup (90 g) gorgonzola, crumbled
• 1/4 cup chopped fresh chives
• 0.5 tsp coarse salt
• 1/4 tsp ground black pepper

Preparation:

1. In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms. Remove from heat and set aside for 30 minutes, until the mushrooms are tender. Remove the mushrooms with a slotted spoon.
2. Reheat the broth and bring it back to a boil, keep it warm over low heat.
3. In a large heavy-bottomed saucepan, melt 2 tablespoons (30 grams) of butter over medium-high heat. Add the onion and mushrooms and cook until the onion is soft but not browned, about 3 minutes. Add the rice and stir to coat with butter.
4. Pour in the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of warm broth and stir until completely absorbed, about 2 minutes. Continue adding the remaining broth, 1/2 cup at a time, stirring until the rice is completely absorbed and tender and creamy, about 20 to 25 minutes. Remove the pan from the heat.
5. Add the Parmesan, Gorgonzola, onion, salt, and pepper. Transfer the risotto to a serving bowl and sprinkle with Parmesan shavings. Serve immediately.