Photo: Gorgonzola and Porcini Mushroom Risotto Recipe
Ingredients
- 4 cups low-sodium chicken stock
- 1 1/2 ounces dried porcini mushrooms
- 3 tablespoons butter
- 1 medium onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan
- 3/4 cup (3 ounces) Gorgonzola, crumbled
- 1/4 cup chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
Reheat the stock to a simmer and keep warm over low heat.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
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By black eyed saint
Cambridge Ma.
on March 24, 2013
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This is my second go at this recipe. The first time I made it, it was a little heavy on the cheese flavors so the second time I used 1/2 the recommended cheeses as to let the porcini flavor become competent over the prevalence of the Gorgonzola/Parmesan blend. Then I added a dollop of creme fraiche to enhance the creamy texture. Everyone loved it! Thanks for the recipe Giada!
By kmmarsh14
carmel, IN
on December 11, 2012
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This is a pretty good risotto, but I made a few changes. I'm not a huge blue cheese fan, so I only did about a quarter cup of the gorgonzola, and added some extra parm. I also added some shiitake mushrooms and spinach, and served it with a flat iron steak. Not the greatest risotto I've ever had, but pretty good and worth a try if you like blue cheese and mushrooms.
By Coughing Soul
on August 26, 2012
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Absolutely loved it. I live in Sao Paulo, Brazil and I had some difficulty finding Porcini mushrooms...so I used a combination of shitake, shimeji and "funghi" mushrooms. I followed the rest of the recipe to a T...except for knocking the gorgonzola down to 1/2 cup, which many other reviewers recommended. I served it with pan seared and butter-basted filet mignon medallions and it was an absolute hit at my table. Labor-intensive recipe...but worth every minute. I'm looking forward to some customized risottos in the future with this as my base. Great stuff!
Read all 76 reviews