Mushroom Risotto with Fromage Blanc

Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
½-1 cup Porcini mushrooms, reconstituted (see method) and sautéed until golden brown in butter
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana cheese
½ cup Cherry Valley Dairy fromage blanc
2 tablespoons chopped Italian parsley
White truffle oil, for finishing
Fresh ground pepper to taste

Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.

2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.

3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until all the stock is gone and the rice is creamy and tender.

4. Stir in the remaining butter, sautéed mushrooms, fromage blanc and grated Grana cheese until melted. Sprinkle with fresh parsley and finish with a drizzle of white truffle oil. Season to taste with pepper, and serve immediately.