Gorgonzola and Porcini Mushroom Risotto

TOTAL TIME: 1 hr
Prep: 5 min
Inactive Prep: 30 min
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 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
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Directions

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.

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  • on July 19, 2014

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    Fantastic

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  • on November 28, 2011

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    yummy yummy yummy!!!!! that's all i have to say

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