Gorgonzola and Porcini Mushroom Risotto

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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!

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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.

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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!

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Very good risotto. I was skeptical of the gorgonzola but it adds a nice depth of flavor. I used a mixture of wild mushrooms instead of just porcini.

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Delicious. Cut the Gorgonzola to 1/2 cup.

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This was one of the first things I ever learner to cook and my family and friends still rave about it. It is one of the most flavorful dishes I have ever tasted.

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This risotto was okay but way too cheesy for my taste and I LOVE Gorgonzola cheese but it's a very strong cheese so 3/4 cup of Gorgonzola was just too much, it was all I tasted in the risotto. I was hoping it would taste more "mushroomy". I think I'll look for a different mushroom risotto recipe rather than make this one again but if you do make it, I would add the Gorgonzola 1/4 cup at a time and taste before adding more because as the recipe is written it is just too overpowering.

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Absolutely fantastic!!

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Saw the episode yesterday, could not stop thinking about it and made it tonight, Amazing!!!the only variation I made was to use dried wild mushrooms not straight porcini. I paired it with a glass of Rousanne a white wine which combined was fantastic. can't wait for my left overs at work tomorrow, unfortunately the wine won't be there;

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I loved it! I'm a beginner "chef" at home and this was my first time making risotto. I couldn't get porcini mushrooms, so I used portobello. I didn't know what I was doing, really, until the end and everything turned out great. It was a lot easier than I thought and turned out scrumptious! Yay!