Gorgonzola and Porcini Mushroom Risotto Recipe

Name: Gorgonzola and Porcini Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-sodium chicken stock; 1 1/2 ounces dried porcini mushrooms; 3 tablespoons butter; 1 medium onion, diced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 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

Servings: persons

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
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

1
In a medium saucepan, bring the stock to a boil over medium-high heat.
2
Add the porcini mushrooms.
3
Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender.
4
Using a slotted spoon, remove the mushrooms and set aside.
5
Reheat the stock to a simmer and keep warm over low heat.
6
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat.
7
Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes.
8
Add the rice and stir to coat with the butter.
9
Add the wine and simmer until the wine has almost evaporated, about 3 minutes.
10
Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes.
11
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.
12
Remove the pan from the heat.
13
Stir in the Parmesan, Gorgonzola, chives, salt and pepper.
14
Transfer the risotto to a serving bowl.
15
Serve immediately.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups low-sodium chicken stock, 1 1/2 ounces dried porcini mushrooms, 3 tablespoons butter, 1 medium onion, diced, and more.

Yes, Gorgonzola and Porcini Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gorgonzola and Porcini Mushroom Risotto

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