Porcini mushroom risotto with Gorgonzola and pine nuts

Ingredients for 2 servings:

• 200g risotto
• 3 tbsp olive oil
• 1 medium-sized onion(s), diced
• 6 sage leaves, finely chopped
• 2 cloves garlic, sliced
• 30 g pine nuts
• ¾ liter instant broth
• ¼ liter white wine, Italian (e.g. Soave)
• 200 g Gorgonzola, diced
• 15 g dried Italian porcini mushrooms
• ¼ liter of boiling water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

in Thusnelda’s style

Wash the porcini mushrooms, place them in a small bowl, and pour boiling water over them to just cover them (about 1/4 liter). Heat the oil. Add the pine nuts, garlic, and sage and fry until lightly browned. Add the onion and rice and sauté until translucent. Deglaze with half of the wine and stir. When the liquid has evaporated, add the rest of the wine and simmer until it has evaporated. Then add the mushrooms and the soaking water to the rice. Reduce the heat and cover. When the rice has absorbed the liquid, add about half of the stock and stir. Simmer over low heat for about 10 minutes, then add the rest of the stock and stir. The risotto needs about 40 minutes to reach the right consistency. Finally, carefully fold about 120g of the Gorgonzola cubes into the risotto and place the rest on top. Serve immediately.