Gorgonzola and Porcini Mushroom Risotto
Show: Everyday ItalianEpisode: Osteria
Rate This RecipeRead users' reviews (73)
- Recipe categories: Grains, Rice, Cheese, Bleu Cheese, Vegetables, Mushroom,
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- ratings & reviews(73)
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Total Reviews: 73
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By foodie15
on May 15, 2012
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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.
By psel86_11760918
BOSTON
on March 25, 2012
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Delicious. Cut the Gorgonzola to 1/2 cup.
By ko324
Chicago Il
on February 19, 2012
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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.
By sunshine3814
on December 02, 2011
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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.
By janice.nix
on November 24, 2011
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Absolutely fantastic!!
By dheilman5_12099896
Frazier Park, Ca
on July 27, 2011
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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;
By pmanocha_7799437
Chicago, IL
on July 14, 2011
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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!
By nlwnielsen_8548339
Minneapolis , MN
on July 09, 2011
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LOVED THIS!! It did need more stock to it. Couldn't fin porcini mushrooms but added fresh cremini mushrooms and sauteed it along with the onion. Blue cheese, mushrooms, and steak go together perfectly!
By CalorieRebel
Los Angeles
on May 31, 2011
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Thanks, Giada--I just made this recipe with 40% of the calories and all the flavor! It's lighter, tastier and better for you because it has more veggies and less fat. How did I do it? Well, I used only 1 TBS butter instead of 3. Then I used 1/3 the amount of rice, and substituted the other third with veggies: diced carrot, squash and lots more mushrooms including shiitake mushrooms. I used a little truffle oil on the veggies to punch up the flavor even more. Because everything was so flavorful, I could omit most of the high-fat cheese and use only a little bit but still pack a lot of flavor. If you'd like to see it, just do a search on my blog, Calorie Rebel and you will learn all my secrets! Enjoy!
By Chaks
The Woodlands, ...
on March 24, 2011
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This was my first attempt at Risotto, and I loved it! I did however use feta crumbles instead of the gorgonzola, and I actually ended up absorbing 8 cups of stock to get it as creamy as I am use to. My boyfriend loved this one too, amazing flavor, definitely a keeper! :