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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 61-70 of 76

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  • on January 02, 2009

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    This is the best risotto and has so much flavor. You can add more vegetables to it... I added asparagus and it was amazing. This is truly the only risotto recipe that I follow because it is so delicious! I recommend to everyone!

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  • on December 09, 2008

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    I loved this recipe. The only thing I did differently was to add some cooked pancetta to the finished dish. It added another wonderful flavor to an already amazing dish. And even though I am a huge gorgonzola fan, the next time I make this I may leave it out. It was delicious before I added it, and seemed overpowered by this strong flavor in the end.

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  • on October 27, 2008

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    This was so amazing. I used less Gorgonzola because I am not a big fan. Even with the the Gorgonzola this is so good. I would use more chicken stock then suggested. YUM YUM YUM!!

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  • on October 15, 2008

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    Just made this recipe tonight. I had never made a risotto before. This was easy and tasted like we were dining in a restaurant. Really fabulous! Thank you, Giada. I love that your recipes have a small number of ingredients and taste special.

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  • on October 04, 2008

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    This is a great recipe if you go easy on the risotto, use 6-7 C of stock, and add some spinach. I have done versions with butternut squash as well. Always gets good reviews. Be sure to stir!.

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  • on August 13, 2008

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    The gorgonzola completely took over this dish. All of the other flavors were masked by this very distinct cheese.

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  • on July 30, 2008

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    This was a great from scratch recipe for risotto. Loved it!

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  • on July 08, 2008

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    If you don't like or don't know if you like gorganzola -- steer clear of this recipe! Its very overpowering, but this risotto literally melts in my mouth!!!!! I could eat it every night for dinner. Simply delicious.

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  • on July 07, 2008

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    It tasted really good before i added in all of the cheese. Just to much and to overpowering, next time i would use half of what it calls for.

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  • on June 22, 2008

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    I give this a 4 only because I found it needed 6C of stock and not 4C. Also, I would leave out the salt as the gorgonzola I used was very salty and the additonal salt made it a little too salty. I drizzled the top with black truffle oil which added another flavor layer. Either way it is not a shy dish and very tasty.

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