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Gorgonzola and Porcini Mushroom Risotto Recipe

Gorgonzola and Porcini Mushroom Risotto

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Average Rating:

Total Reviews: 76

Showing 51-60 of 76

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  • on June 16, 2009

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    Giada, I love this recipe and so do my friends and family. When I make it I like to serve it with Ribs and Salad. The sharpness from the blue cheese and the sweetness from the bbq sauce goes together perfectly!

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  • on May 26, 2009

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    I tried this recipe over the long weekend and it was a huge success. I used less than a 1/4 cup of Gorgonzola because I think it's otherwise overwhelming. This one is a keeper.

    Thank you Giada!

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  • on April 17, 2009

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    I only have one word to describe this "DELICIOUS".
    IMPORTANT: THIS RECIPE NEEDS MORE CHICKEN STOCK, I USE 6 CUPS FOR THE EXACT AMOUNT OF ARBORIO RICE.

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  • on April 04, 2009

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    I made this dish for the first time with success. I used arborio rice. I omitted the gorgonzola and the white wine since one of my dinner guests was pregnant. I used a bit more grated parmesan than the recipe suggests to balance out the flavor without the gorgonzola and it is perfect on the palate (about 1.5 to twice the amount of parmesan. I substituted a blend of wild mushrooms like portebello, shitake, porcini, etc., instead of using only porcini and the mushroom blend works in this adaptation. I noticed that I needed more chicken stock than the recipe suggests- about 8 cups of stock was used to make it really creamy. Ladle in the chicken stock as recommended between 1/4 to 1/2 cups at a time and allow the liquid to be absorbed by the risotto. Stir constantly so the risotto gets creamy. At the end, I omitted adding more salt since the parmesan was salty enough. I didn't add any chives either because I didn't have any on hand, but that did not detract from the taste of this dish. Total cooking time from the point I added the butter, onions and mushrooms until I added the parmesan was about 40-45 minutes. Giada's recipe is very easy to follow for a beginner like myself! I will make this again for my family and friends.

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  • on April 02, 2009

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    wonderful recipe, tastes like you would buy in a gourmet Italian restaurant,
    well done Giada.x

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  • on February 24, 2009

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    I have never made risotto before and I think I hit the mark with my first try. This recipe was incredible! I followed the directions precisely and we loved it. It is a bit salty from the gorgonzola (but I am a salt addict. I think I would just not use any salt when making it again so as not to offend others who aren't salt lovers like myself. Creamy, yummy and easy to make.

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  • on February 23, 2009

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    I actually made 2x as much risotto as this recipe called for and used regular, crimini and oyster mushrooms instead of porcini. Like the previous people who have tried this recipe have mentioned, I actually used around half a cup of gorgonzola to keep from overwhelming all the other flavors in the risotto. It came out very smooth and very creamy, and my guests and I liked it very much.

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  • on February 09, 2009

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    I made this over the weekend, and it was delicous! Recipe is easy to follow and made my first risotto experience a breeze. Two quick notes though....unless you LOVE LOVE LOVE gorgonzola, definitely back off a bit. I used 1/2 cup instead of 3/4 of a cup, but will still probably use less next time I make dish..and I do LOVE gorgonzola.
    I also stole the idea from her Champagne risotto and crumbled, crisped proscuitto on top. That with a few fresh chives and a bit of freshly grated parm was a hit for me!!
    I will definitely make again. Very warm, creamy and comforting on a cold night!

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  • on February 08, 2009

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    This recipe was bang on! I used dried shitake and a mixed bag of dried field mushrooms. I also used a spanish onion as opposed to a regular onion because it is bit sweeter tasting...I also was generous on the white wine at the beginning....you can never have enough wine! Followed receipe pretty much as directed. What I thought was great about this one was the fact that you hydrated the dried mushrooms in the chicken stalk which you later used for the rice....it really gave it a good mushroom taste. I know Gorgonzola is a pretty strong cheese so I was glad to read the other reviews about maybe toning it down a bit so as not to be overpowering...As fate should have it I could only find Cambonzola cheese which is pretty close anyway....so I used that....I used 2 cups of rice and added about 1/2 a cup of Cambonzola. It was perfect! Tasted the mushrooms, a bit of the sweet onion, and it had a nice Cambonzola cheese flavor which didn't overpower the rest of the flavors. This is going into my repetoire, and by the way EVERYONE loved it!

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  • on January 23, 2009

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    I don't know what all the other reviwers were raving about--this recipe turned out awful! I love mushrooms but the taste of the porcini mushrooms overpowered the entire dish. It had a weird taste reminiscent of soy sauce. I didn't add the cheese, like the other reviewers recommended and it still tasted bad.I couldn't even eat more than a few bites. I wound up throwing the whole dish out . I would NOT recommend this recipe at all.

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