Gorgonzola and Wild Mushroom Risotto

Recipe Collection: Dinner

Gorgonzola and Wild Mushroom Risotto elevates your dining experience with a vegetarian Italian dish that combines the earthy essence of wild mushrooms with the tangy richness of Gorgonzola cheese. This comforting recipe is perfect for special occasions or a cozy night in. With its luxurious texture and robust flavor profile, this risotto is versatile enough to serve as a main course or a side dish. Pair it with a fresh salad or grilled vegetables for a complete meal.

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Overview

This creamy risotto combines the earthy flavors of wild mushrooms with the tangy richness of Gorgonzola cheese, creating a comforting and elegant dish perfect for any occasion.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Italian

Serving Size: 4

Cooking Time: 75 minutes

Ingredients

• 2 Ounces (oz) dried chanterelle mushrooms
• 1.5 Teaspoons (tsp) butter, melted
• 1 Teaspoon (tsp) truffle oil
• 1 Whole onion, minced
• 2 Whole shallots, minced
• 1 Clove garlic, minced
• 3 Ounces (oz) fresh button mushrooms, sliced
• 12 Ounces (oz) Arborio rice
• 0.5 Cups dry white wine
• 1 Quart (qt) chicken stock, hot
• 2 Tablespoons (tbsp) heavy cream
• 2 Tablespoons (tbsp) Gorgonzola cheese, crumbled
• 1 Pinch ground black pepper, to taste

Steps

1. Cover the dried chanterelle mushrooms with hot water, cover, and let them soften for 30 minutes. Once softened, remove the mushrooms from the water, chop them, and discard the water.
2. In a large saucepan, melt the butter with the truffle oil over medium-high heat. Add the minced onion, minced shallots, and minced garlic. Cook and stir for two minutes until the onion begins to soften.
3. Add the sliced fresh button mushrooms to the pan and continue cooking until they soften and begin to release their liquid. Stir in the chopped chanterelle mushrooms and cook for an additional 3 minutes.
4. Add the Arborio rice to the pan and cook, stirring for a few minutes until the rice looks glossy and is well coated with the onion mixture. Stir in the dry white wine and cook until it is nearly evaporated.
5. Reduce the heat to medium and add 1/3 of the hot chicken stock. Cook and stir until the stock is mostly absorbed, about 5 minutes. The risotto should be simmering gently. Add half of the remaining stock and stir for another 5 minutes. Finally, add the remaining stock and continue cooking until the risotto is creamy and the rice is tender, about 5 more minutes. The rice should still have a little firmness when bitten into. Add a little water if needed to achieve this texture.
6. Remove the risotto from the heat and stir in the heavy cream and crumbled Gorgonzola cheese. Season to taste with a pinch of salt and black pepper, and serve immediately.

Enjoy your homemade Gorgonzola and Wild Mushroom Risotto!