Luxurious Wild Mushroom Risotto

Soak chanterelle mushrooms in hot water for 30 minutes to soften. Once softened, remove mushrooms from the water, chop them, and discard the water.

In a large saucepan, melt butter and truffle oil over medium-high heat. Add onion, shallot, and garlic, cooking for 2 minutes until the onion softens. Add the fresh mushrooms and cook until they soften and release their liquid. Stir in the chopped chanterelle mushrooms and cook for an additional 3 minutes.

Stir in the Arborio rice and cook for a few minutes until the rice is glossy and well coated in the onion mixture. Pour in the white wine and cook until most of the wine has evaporated.

Lower the heat to medium and add one-third of the hot chicken stock. Cook, stirring, until most of the liquid is absorbed, about 5 minutes. Add another half of the remaining stock and stir for another 5 minutes. Add the final portion of stock, and continue cooking until the rice is creamy and tender, about 5 more minutes. The rice should still have a slight bite to it; if necessary, add a little water to reach the desired consistency.

Remove the risotto from the heat and stir in heavy cream and Gorgonzola cheese. Season with salt and pepper to taste, then serve.