This is something I cook quite often, as I LOVE mushrooms. But I'll be honest: my children don't like them very much, so I spend a lot of time to take out all the mushrooms from their risotto...but when I have guest, expecially vegetarian ones, this is always a very appreciated dish. The Gongorzola gives it a very special taste. Try it!!
250 gr chestnut or Portabella mushrooms
1 tbsp dried Porcini mushrooms (optional)
200 gr Carnaroli rice
2 tbsp chopped fresh parsley
1 clove garlic
1/2 l vegetable stock
30 gr Gongorzola cheese
Salt and pepper
Soak the porcini mushrooms in hot water for 1/2 hour and drain well. Heat some olive oil (2 tbsp) in a large, heavy based saucepan and add the garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 5/10 minutes, until browned, then take out the garlic.
Stir in the rice and after a few minutes, pour in the a ladful of stock and simmer until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender (it usually takes no more than 20 minutes).
After 10 minutes, roughly chop the soaked porcini mushrooms and stir into the risotto; after 15 minutes add the Gongorzola cheese stirring well; and 1 minute before it's ready, add the chopped parsley. Remember to check if it is salty enough, then add also the pepper.