A creamy and funky Gorgonzola Risotto with Mushrooms made with Gorgonzola Dolce and Italian oyster mushrooms coming together in under an hour. Unlike traditional risotto, where the cheese quietly amplifies a defining ingredient from the background, the gorgonzola cheese is the star of the show in this recipe.
Looking for some more delicious rice side dishes? Try our Rice Dressing with Sausage and Italian Rice and Beans (Riso e Fagioli).
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Dolce vs Piccante Gorgonzola
I'm taking this risotto to Funkytown with this creamy Gorgonzola and delicious Italian oyster mushrooms. I'm always looking to experiment with classic risottos, and I love to switch up the type of cheese I use in a risotto to see how it affects flavor and texture.
Choosing the right gorgonzola matters because one is perfect for making this dish creamy, and the other can be incredibly pungent. Choose the Gorgonzola dolce for an especially creamy and mildly pungent flavor or the piccante for a slightly less creamy, more pungent flavor that may take over the dish.
Both can technically work, while I found most people prefer dolce over piccante for its milder, family-friendly flavor.
You will be surprised how much you love this one. Since we used to own a catering company focusing mostly on cured meats and cheese, my experimentation with different cheeses and flavors knows no bounds. That's where our Goat Cheese Burger with Fig Jam recipe came from!
Ingredient Notes and Substitutions
- Gorgonzola. You can, of course, substitute Parmigiano for a more traditional risotto like Creamy Cherry Tomato Risotto, but the dolce gorgonzola gives this a funky and unique flavor that just isn't possible with Parmigiano. It also delivers the most creamy risotto ever. I do use a lot because I want this dish to feel gorgonzola forward and be especially creamy.
- Arborio Rice. I have tested risotto with arborio and carnoroli taste. I typically choose arborio because it is cheaper and more accessible, but carnaroli will have a slightly creamier texture while holding its shape better.
- Italian Oyster Mushrooms. I found these Italian Oyster Mushrooms at the Farmer's Market, and they have a subtle earthy and anise flavor. I tested this recipe with both baby bella mushrooms and Italian oyster mushrooms, and the difference is minimal.
- Shallots. I love the mild flavor of shallots with a hint of garlic, but you can substitute yellow or red onion.
- White wine. Sauvignon blanc is my go-to when it comes to cooking with white wine. It's the perfect combination of crisp and sweet.
- Chicken Broth. You can substitute vegetable broth. I like to use a low-sodium chicken broth when possible.
*Please see the recipe card below for more information on the ingredients.
How to Make Gorgonzola Risotto with Mushrooms
I've made a lot of risotto dishes before, and they haven't all come out perfect. Trust me, it's a learning curve to make risotto. Hopefully, these two pieces of advice that come from my biggest mistakes will help you!
- Don't leave the stove! Okay, it's fine to walk away for a minute, but seriously, the rice can stick to the pan really quickly, and it completely ruins the dish when that happens.
- You need to add the cheese and butter while the rice is still a bit watery. Otherwise, it's impossible to get that nice wavy motion you want your risotto to have when you move the pan.
Just follow along with the numbered steps below that correspond to the pictures, and you will make a delicious risotto.
Step 1: Add the chicken broth to a small pot on medium-low heat. Keep the broth warm throughout the cooking process.
Step 2: Add olive oil to a large saucepan on medium heat. Once hot, add the shallots and sauté for 2-3 minutes until soft.
Step 3: Stir in the chopped mushrooms. Saute the mushrooms and shallots until the mushrooms develop a deep brown color. As the mushrooms start to release more liquid, you will notice them begin to brown. This will take about 8 minutes.
Step 4: Add the arborio rice and stir well with mushrooms and shallots to toast the rice for 2-3 minutes. You should start to see a small opaque circle in the rice as it toasts.
Step 5: Pour in the wine and bring to a simmer. Simmer the wine until the rice completely absorbs the wine.
Step 6: Slowly add ladlefuls of chicken broth as they absorb until you work through the pot of chicken broth. Stir often so the rice doesn't stick. Around 18-20 minutes, there should be less than 1 cup of broth left. Taste the rice more for texture than taste. It should have a tender exterior with a slight firmness at the center.
Step 7: While the rice is absorbing this final ladleful of chicken broth, prepare to add the gorgonzola and butter. You should add it while the rice is still a little loose.
Step 8: Remove the pan from the heat. Toss the rice with the cheese and butter until it completely melts into the rice and creates a creamy texture. Season with salt and pepper.
Serve on a warm plate. The rice should still be somewhat loose enough that it slowly spreads along the plate that you serve it on. If not, add a little more chicken broth.
Risotto is such a perfect side dish to pair with simple dishes like Cast Iron Chicken Breast or Classic Pork Chop Milanese because a creamy gorgonzola risotto like this has such a complex and rich flavor that it needs to be paired with a simple protein. If you pair it with something too fancy, the flavors clash.
Pro-Tips
- Mushrooms have a lot of water in them. When you sauté them, let them sit a while and release all of their liquid so that they start to brown. Then stir often to brown them and keep the shallots from burning.
- It's best to use hot chicken broth when making risotto because the rice will absorb the broth faster and the temperature won't drop significantly every time you add broth.
- Grate the gorgonzola on the smallest possible hole of the grater. The smaller you can make it, the less likely it is to clump.
- Always add the cheese off the heat so that it doesn't get hot enough for the protein to start breaking down. You'll notice a grainy texture if that happens.
Recipe FAQs
All gorgonzola is blue cheese, but not all blue cheeses are gorgonzola. Gorgonzola is just a type of blue cheese. It's made in Italy, and it's more mild and sweet than other blue cheeses.
I love to pair gorgonzola with a crisp sauvignon blanc or chardonnay. I'd even have it with a robust cabernet that could help break through some of the fattiness in a gorgonzola.
You don't have to, but adding a bit of cold butter at the end can make risotto rich and creamy, especially if it's not served immediately.
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Gorgonzola Risotto with Mushrooms
Equipment
- 1 large saucepan
- 1 cheese grater
- 1 small pot
Ingredients
- 1.5 cups arborio rice
- 8 oz gorgonzola
- 2 shallots, chopped
- 10 oz Italian oyster mushrooms, chopped Substitute baby bella mushrooms
- ½ cup white wine
- 4-5 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 2-3 tablespoon fresh parsley, chopped
- 3 tablespoon butter
Instructions
- Add the chicken broth to a small pot on medium-low heat.
- In a large saucepan on medium heat, add olive oil. Once hot add the shallots and saute for 2-3 minutes until soft. Stir in the chopped mushrooms. Saute the mushrooms and shallots until the mushrooms develop a deep brown color.
- Add the arborio rice and stir well with mushrooms and shallots to toast the rice for 2-3 minutes. You should start to see a small opaque circle in the rice as it toasts.
- Pour in the wine and bring to a simmer. Simmer the wine until the rice completely absorbs the wine. Once it is completely absorbed, add a ladleful of the chicken broth.
- Slowly add ladlefuls of chicken broth as they absorb until you work through the pot of chicken broth. This process should take about 20 minutes. Around 18-20 minutes there should be about 1 cup of broth left. Taste the rice more for texture than taste. If it still has a crunch add another ladle full of chicken broth.
- Remove the pan from the heat. While there is still some loose chicken broth in the pan, add the gorgonzola and butter. Toss the rice with the cheese and butter until it completely melts into the rice and creates a creamy texture. Season with salt and pepper.
- Serve on a warm plate. The rice should still be somewhat loose enough that it slowly spreads along the plate that you serve it on. If not, add a little more chicken broth.
Video
Notes
- Mushrooms have a lot of water in them. When you saute them, let them sit a while and release all of their liquid so that they start to brown. Then stir often to brown them and keep the shallots from burning.
- It's best to use hot chicken broth when making risotto because the rice will absorb the broth faster and the temperature won't drop significantly every time you add broth.
- Grate the gorgonzola on the smallest possible hole of the grater. The smaller you can make it, the less likely it is to clump.
- Always add the cheese off the heat so that it doesn't get hot enough for the protein to start breaking down. You'll notice a grainy texture if that happens.
Vinny says
This dish is so unique. I love the funky flavor of the gorgonzola combine with these delicious mushrooms. I guarantee you love this dish. Leave a review below!