Gorgonzola and Porcini Mushroom Risotto

By AprilJones

Ingredients

• 1 cup risotto
• 1 onion, chopped
• 3 Tablespoons butter
• dried porcini mushrooms
• large chicken broth
• salt and pepper
• 1/2 cup white wine
• gorgonzola cheese
• 1/2 cup parmesan cheese
• fresh chopped chives

Preparation

Step 1

Heat chicken broth in a pan, add dried mushrooms and let simmer. Meanwhile, heat butter in pan add onions and cook until soft. Add salt and pepper to onions. Stain the mushrooms from broth and add mushrooms to onions. Add rice and toast in onion mixture. Add wine. Slowly add broth ( should take 20 minutes) Add gorgonola and parm off of the heat. Add chives to top.