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Gorgonzola and Porcini Mushroom Risotto Recipe

Gorgonzola and Porcini Mushroom Risotto

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 21-30 of 76

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  • on January 21, 2011

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    This was our first time attempting risotto. I loved it! Great blend of flavors and texture. Served it with a Ribeye and they went well together!!

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  • on January 19, 2011

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    I make a good amount of risotto and I am always looking for new ingredient combinations, so I was excited to try this! I hate to say that I found this almost inedible.

    I love mushrooms and Gorgonzola so this seemed right up my alley, but it was so overwhelmingly strange. The combination of mushrooms, mushroom stock and Gorgonzola together just made a muddy, earthy and oddly sock-like flavor profile. Even my husband, who will literally eat ANYTHING, could not get past two bites.

    Strikeout Giada.

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  • on January 01, 2011

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    This was delicious! I actually left the mushrooms out because I was cooking it for a dinner party and some guests did not like mushrooms. I was nervous that the gorgonzola would over take the dish with out the taste of the mushrooms to balance it out, but i just added a little less gorgonzola and it was still delicious! pretty simple to make as well!

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  • on December 23, 2010

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    I liked the dish, but I like strong flavors and found the combination of earthy porcini and my beloved gorgonzola just heavenly. I don't know if a blue cheese called 'dolcelatte' is available in the States; it is made by a company called Galbani, has a much milder flavor than gorgonzola, but is still an Italian blue cheese. Those who found the gorgonzola too overpowering might want to give that one a go.

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  • on October 15, 2010

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    It was a delicious dish. For anyone that was skeptical about not putting cheese, do not make the mistake of making this amazing risotto without the cheese. It makes the whole dish. One thing i used 6 cups of broth instead of four .

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  • on July 20, 2010

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    I didn't have the type of rice that is normally meant for risotto and while it did take longer than expected, the flavors were absolutely divine!!

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  • on July 14, 2010

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    I often make risotto, and will definitely repeat this combination--even my husband who calls risotto "mushy rice", had a second helping! I give it only four stars simply because I needed to alter the recipe: I LOVE gorgonzola, but the amount in the recipe was definitely too much--I used a quarter of the amount Giada uses, and then added a bit more until the flavor was to my liking. No question I needed more liquid also--I always throw a cup of water into my broth.
    Overall, we really loved this risotto! I agree with what others have said, however--porcini mushrooms and gorgonzola cheese are two very distinct flavors so this recipe is not for everyone.

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  • on July 05, 2010

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    I tasted the risotto BEFORE putting the gorgonzola in and it tasted DELIGHTFUL! AFTER putting in the cheeses, it tasted AWFUL! I will make it another time BUT WITHOUT the gorgonzola. Maybe I'll add more Parmigiano-Reggiano instead. I'm looking forward to trying this again my way. Don't get me wrong. Giada's recipes are most often tasty. This one just didn't settle well with my taste buds. Happy cooking. Cheers!

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  • on February 15, 2010

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    Everyone in my family loved it and my husband only ate the Risotto and has since asked me to make it again. Very easy and classy dish.

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  • on February 05, 2010

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    We really liked this, and it was as easy to make as any risotto. The balance of liquid to rice was perfect (I wouldn't add more, but we like our risotto a little al dente. We love gorgonzola and found this the perfect venue for it. However, we don't like mushrooms much and didn't think those here contributed much. Next time I'd subsitute fresh parsley for the mushrooms, and that would also cut the richness a little. Still--excellent and worth trying!

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