Gorgonzola Risotto with Mushrooms

A bowl of risotto with mushrooms topped with extra gorgonzola and parsley.

5 from 1 vote

Gorgonzola Risotto with Mushrooms

A creamy and funky risotto with gorgonzola and baby bella mushrooms. This twist on a classic risotto is a great way to switch up the risotto with a new and delicious flavor.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Italian

Servings: servings

Calories: 325kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 large saucepan
1 cheese grater
1 small pot

Ingredients

1.5 cups arborio rice
8 oz gorgonzola
2 shallots, chopped
10 oz baby bella mushrooms, chopped
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 rice. Once it completely absorbs, 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.

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.

Nutrition