Gorgonzola and Wild Mushroom Risotto

Gorgonzola and Wild Mushroom Risotto

30
Rebcamuse 1

"This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course."

Ingredients

1 h 15 m servings 545 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 91.3g
  • 29%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove the mushrooms from the water and chop; discard water.
  2. Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 minutes more.
  3. Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
  4. Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook and stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
  5. Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.
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Reviews

30
  1. 43 Ratings

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this was great! we made a few changes: fresh chanterelles (1 cup), no cream, and double the gorgonzola. We used black truffle oil instead of white. Served with cabernet sauvignon, crusty bread...

FYI You can find the (tough-to-find) truffle oil at TJ Maxx

This was tasty, but I think that next time I will use all fresh mushrooms - the dried chantarelles overwhelmed the dish for me.

This is very good but I prefer the gourmet mushroom risotto recipe on this site also.

Fantastic flavor--the gorgonzola (I used blue cheese since I had it around) adds a subtle delicacy to it. Very fancy tasting. Any sorts of mushrooms could work with it. I used locally grown oyst...

Great recipe. I used what I had around the house so I will share my changes. No truffle oil (wish I would have) and no dried chanterelles. Instead I used portabellas. No gorgonzola cheese or cre...

This is truly delicious! The combination of flavors is amazing!!! Five Star!! I did not have truffle oil, so instead I used a little bit of olive oil and more butter.

This was very good. i subbed in .5 oz of dried Chanterelles and .5 oz of dried porcinis. and instead of fresh white buttons i used fresh brown mushrooms i think they were Crimini mushrooms. I ...

I love making risotto and do it rather regularly. I found the combination of flavors here to be exquisite. I was expecting the cheese to pack a more powerful punch but it balanced very nicely w...