Risotto with gorgonzola and wild mushrooms

Risotto With Gorgonzola and Wild Mushrooms

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Risotto with Gorgonzola and Wild Mushrooms is a delightful combination of creamy, cheesy goodness and earthy flavors. The rich gorgonzola cheese adds a tangy note to the dish, perfectly complementing the aromatic wild mushrooms. The creamy risotto is cooked to perfection, with each grain of rice coated in the savory flavors of the ingredients. This recipe is a must-try for mushroom lovers and those looking for a comforting and indulgent meal.

Keywords: risotto, gorgonzola, wild mushrooms, creamy, indulgent.

Risotto with gorgonzola and wild mushrooms details

Risotto with gorgonzola and wild mushrooms, recipe Rating: 4.7
Number of votes:121

This is a perfect addition to a candlelit dinner “al fresco” overlooking Vermont mountains and meadows.

Ingredients

2 cups of raw mushrooms – shiitake, portobello, or other wild variety or combination, sliced

1 medium onion

2 cloves garlic

1 cup Arborio rice (other varieties will not give creamy results) – found at health food stores or Italian grocers

1/2 cup white wine

2-1/2 cups chicken broth (boiling)

3 to 4 ounces Gorgonzola cheese

1 or 2 large portobello mushrooms

2 or 3 Tablespoons olive oil

1/2 teaspoon salt

2 Tablespoons Parmesan cheese

3 Tablespoons chopped flat leaf parsley

Saute mushrooms in butter and set aside. Chop and saute onion and garlic in olive oil and salt until light gold. Add rice to cook lightly and coat with oil (2 to 3 minutes, medium heat). Add wine, stirring until wine is absorbed by rice. Keep heat at an even simmer, add hot broth 1/2 cup at a time, stirring until broth is absorbed. This should take about 20 to 25 minutes. Add Gorgonzola, stirring.

At the same time, rub the large mushrooms with olive oil and broil 5 to 8 minutes each side. Slice diagonally and place on top of risotto. Sprinkle with Parmesan cheese and parsley.