Mushroom Risotto with Caramelized Onions and Gorgonzola

This is my absolute favorite dish to make when having guests over for dinner! The wonderful rich flavor of the mushrooms combined with the sweetness of the caramelized onions pairs perfectly with a spicy red wine. But make sure you are really in the mood to cook with this one. I have found it takes nearly two hours to achieve the perfect risotto. I also made the caramelized onions a day ahead this time and it really cut down on how lengthy the whole process can be.

2 large onions - red, white or yellow - they all taste great!
Lots of olive oil - try oil infused with garlic or herbs
1 1/2 cups arborio rice
Baby bella mushrooms
Dried porcini mushrooms (don't substitute this one, the deep earthy flavor of the porcini is SO important)
2-3 32oz. boxes of vegetable broth (I like low sodium and organic)
Gorgonzola cheese
1/2 cup melted butter
Fresh basil or parsley


Caramelized Onions
     Saute sliced onions in olive oil on low to medium heat. Stir frequently until they turn a rich brown color. This can take 30 minutes or more. Add a little butter towards the end for a richer finish.

      In a small sauce pan, add dried porcini mushrooms to 2 cups of boiling water. Reduce to a simmer. Keep this simmering on the stove, you will add to the risotto midway through cooking.
     Put caramelized onions in a large, heavy bottomed saute pan at medium heat. Add rice. Stir until edges turn clear, about 10 minutes. Meanwhile, heat broth (64oz.) to a simmer. Add broth one ladle at a time to rice mixture. Once the liquid is absorbed, add next ladle of broth. Stir frequently. DO NOT RUSH THIS STEP. This usually take me an hour or more. Add the porcini mixture once you have used half of the broth. Add 3 cups of  chopped baby bella mushrooms. Continue stirring. The risotto will become very creamy. Add gorgonzola and fresh herbs at the very end with the melted butter.Salt and pepper as needed. Sir and serve immediately.