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MUSHROOM & GORGONZOLA RISOTTO

Active Time : 40 minutes
Total Time : 40 minutes
Serves : 6 servings
INGREDIENTS
  • 3 cups chicken stock
  • 1 tablespoon 100% pure olive oil
  • 1 cup sliced leeks
  • 1 tablespoon chopped garlic
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 2 (3.5 ounce) packages shiitake mushrooms stems removed, sliced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1/2 cup gorgonzola cheese crumbles
  • 1/4 cup cream cheese
  • 2 tablespoons chopped organic fresh chives
  • - Sea Salt
  • - organic ground black pepper
DIRECTIONS

In small saucepan over medium-high heat, bring chicken stock to a simmer; reduce heat to keep warm.

In large saucepan, heat oil over medium-high heat. Add leeks and garlic; saut� 3 minutes. Add in mushrooms; salt and pepper to taste. Saut� until mushrooms are softened (about 5 minutes).

Add rice; saut� 1 minute. Stir in wine or � cup chicken stock; continue cooking until liquid is absorbed. Add 1 cup of warm stock; reduce heat to a simmer.

Simmer, stirring frequently, until liquid is absorbed. Continue process adding � cup stock at a time until all liquid is absorbed (about 15-20 minutes). Remove from heat; stir in gorgonzola, cream cheese and chives. Salt and pepper to taste.