Thursday, February 17, 2011

Wild Mushrooms and Gorgonzola Risotto

I never knew that I liked Gorgonzola.  That's probably because I am not a fan of blue cheese but Gorgonzola dolce is much milder than any blue cheese I have tasted.  It tastes wonderful in pasta and risotto.  This is a recipe that you must try! I have held off on posting this recipe because both times I made it I was too rushed and never took a really nice single serving photo to share with you.  So, the best photo I have is of the risotto in the pot.  It doesn't do it justice but I trust that you all can tell that this is a great recipe and will try it anyway.  Hey, if you do, will you send me your finished photo?  I'd love it if you posted it to my facebook page!

I can't seem to find dried porcinis but I do have a HUGE container of dried mixed mushrooms from costco.  That's what I used and will be using since it will probably last a whole year.  I also added some fresh diced cremini mushrooms and fresh wild mushrooms another time for their texture.  If you decide to add some to yours you can do that after you saute the onions.  Make sure you don't disturb them too much. Whenever you cook mushrooms you want a deep golden color.  They will have a deeper flavor and better texture. 

Gorgonzola and Porcini Mushroom Risotto

Recipe courtesy Giada De Laurentiis, 2008

Serves: 4 to 6


4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

 For a printable version of this recipe, click here. 


ARLENE said...

Like you, I don't love strong blue cheese; but, I love gorgonzola. Mushrooms and gorgonzola in risotto have to be the Mother Lode. Wow.

Claudia said...

Gorgonzola dolce is in a league unto itself. Pungent and sweet and I adore it. Pairing it with the earthy mushrooms in the risotto is perfect!

Marie Ohanesian Nardin said...

Hi Michele,

This is a great recipe. I often make porcini risotto, and at times add fresh shrimp...really yummy. But I've never thought to make porcini and gorgonzola risotto. I will certainly treat my family to this one, too! Thank you!

Culinary Alchemist said...

You are totally speakin my language! Gorgonzola Dolce is da Bomb!! This looks so delicious, to heck with the bowl, I would simply bury my face in the pot. LOL

YankeeSoaper said...

I love porcini risotto but have never tried the addition of gorgonzola either. Yours looks wonderful. I know what's on the menu for tonite's dinner. Thx for sharing this one!

Allie said...

I just wrote a post about risotto also! So delicious, isn't it?! Mmm I bet Gorgonzola would be so tasty with the creaminess of the rice. I'm always looking for great risotto recipes so I will have to try this one!