Gorgonzola and Porcini Mushroom Risotto
Show: Everyday Italian
Episode: Osteria
Rate This RecipeRead users' reviews (76)
- Recipe categories: Rice, Cheese, Blue Cheese, Vegetables, Mushroom,
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Total Reviews: 76
Showing 11-20 of 76
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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! :
By bethanym1970_98...
Greenville, SC
on March 05, 2011
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This recipe is a staple in our home...We altered it a little and it is fabulous. We don't use gorgonzola and we added fresh shitake mushrooms diced..You can't get any better..Thanks Giada
By sntawkin
on February 24, 2011
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Very yummy. I just used button mushrooms because I couldn't find porchini. Make sure you use nice gorgonzola though as it makes a difference. I thought it was super easy to make and it was a hit with my roommates.
By Lanie7311
Horsham, PA
on February 16, 2011
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So. Good. Creamy, rich and really flavorful. I couldn't find porcini mushrooms in our grocery store so I used creminis instead and they were delish. A little time-consuming but SO worth the effort!
By loveyouu_8286733
Weston, FL
on February 11, 2011
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My daughter made it last night and it was a BIG WOW!!! Earthy and the gorgonzola gave it an incredible taste. A must to impress your "foodie" friends.
By aea5614
Brooklyn, NY
on February 04, 2011
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Wow! So good.
By tanassa_9185772
Charlottesville, VA
on January 31, 2011
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My fisrt time making Risotto, and this a great start. I halved the recipe, as i was cooking for one, and it worked out very well. I used fresh regular mushrooms, which i sauteed ahead of time. This was a great combo, and an easy adjustable recipe. Not sure why anyone would find it inedible.
By Foodlover31Davis
Davis, CA
on January 30, 2011
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Very tasty. I did use homemade chicken stock instead of canned. I think that is very important if you are making any kind of risotto. Would certainly make again! I do not understand the comment that this was inedible. That person clearly made a mistake in making the recipe. That post scared me a little, but I decided to try the recipe anyway and I am glad I did.