Wild Mushroom Risotto

Soak the chanterelle mushrooms in boiling water for 30 minutes, then drain and chop them up. Set the mushroom water aside to use later.

Melt butter along with truffle oil in a large saucepan over high heat. Add the onion, shallot, and garlic; cook and stir for 2 minutes until they start to soften. Add the fresh mushrooms; continue cooking until they become soft and release their moisture. Stir in the chopped chanterelle mushrooms, and cook for an additional 3 minutes.

Add Arborio rice to the saucepan; cook and stir until it's well coated with the onion mixture. Stir in white wine and cook until almost all of it has evaporated.

Reduce heat to low; add 1/3 of the hot chicken stock. Cook and stir until most of the stock has been absorbed, about 5 minutes. The risotto should be gently simmering while you stir in the stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should still have a bit of firmness when you bite into it. If needed, add a little water to achieve the desired consistency.

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