Gorgonzola and Porcini Mushroom Risotto

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I dont pride myself on being a good cook but im not to shabby. This dish however was the worst dish ive ever made and i didnt need anyone to tell me that. While making the rositto it was going great and then i added the cheese and bam all problems went wrong. This cheese is way to strong for any dish, it over powers it. I recommend reducing it by atleast half if not 3/4ths. if you want a rositto dish find another one. Giadais a good cook but this she should never call her own. Im still vomiting in my mouth a bit.my husband says he threw up in him mouth a bit. thanks giada!

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I made this for Christmas Eve last year. I wasn't sure how everybody liked it. Until I started talking to the family regarding this years festivities and they all said it didn't matter where it was. Your bringing the rice. Note: This must be eaten right off of the stove. It cannot be refrigerated for any reason. But it is awsome!

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my name is sara and i am 11. when i grow up i want to be a chef. so i made it for my family and they loved it so much and so did to!!!!!!!!!!!!!!!!!!!!!!:

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I do make different varieties of risotto quite often...when i saw this recipe with gorgonzola it certainly caught my eye (being a gorgonzola lover!. After reading the reviews, i did become a bit skeptical. My curiosity finally led me to just try it and boy am i happy i did! I thought the flavor was wonderful-not overpowering-and i did use the exact amount of gorgonzola called for. Sure it is different from most risottos (b/c they don't contain gorgonzola but you should expect that going in! I gave some to my mother too-we both raved about it! My coworkers wanted to try it as well, but since i wouldn't give any more away i gave them the recipe instead! Thanks Giada!

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So I have never made a risotto before but I have had an extreme craving for it. I saw this recipe and I thought that this was great. I love cheese and I think that it was a great addition to the risotto. The only thing I had to change was adding a little more chicken stock to the recipe because it was still a little undercooked when it was done. Tip just add another half of a cup and you should be okay. I would make this again and again!

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I love bleu cheese, but even I thought the addition of Gorgonzola was a little over the top. I would make it again, but without the Gorgonzola and with cremini mushrooms and use beef stock instead of the combo of chicken stock and mushroom stock.

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I was quite intimidated the thought of making rissoto but my goodness how simple. I did though cut down on the gorgonzola I love it but the family doesn't like a lot, used baby potabellas, and used veggie stock instead. My family loved it! This is a keeper. Thanks Giada.

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Alright, I love Giada and every recipe I have tried of hers (except this one. I loooove risotto and I looove gorgonzola or any good blue cheese, for that matter... just not together. I used a higher quality gorgonzola and a little more than half of what the recipe called for. It didn't exactly "overpower" the risotto, instead it detracted from the creamy comfort feeling I get from parmesan only risotto. Sort of like adding blue cheese to Chicken Noodle Soup, if you know what I mean. I still enjoyed it, but after 30 minutes of constant stirring I was dissappointed, too.

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gruyere and fontina are also creamy "melty" but even a simple fresh sliced parmesan would be wonderful. I cant wait to try this recipe as a base and then sub and delete certain components to make dozens of variations!!

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I have not made this dish yet, but it looks great. The only problem is that I am allergic to gorgonzola and blue cheese. Does anyone have any other cheese suggestions for this recipe? I still want to use some sort of cheese to keep the creaminess of risotto. Thanks!