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Gorgonzola and Wild Mushroom Risotto

SUBMITTED BY: Rebcamuse PHOTO BY: Rebcamuse

"This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course."
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 ounces dried chanterelle mushrooms
  • 1 1/2 teaspoons butter
  • 1 teaspoon truffle oil (optional)
  • 1 chopped onion
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 3 ounces sliced fresh button mushrooms
  • 1 (12 ounce) package Arborio rice
  • 1/2 cup dry white wine
  • 1 quart hot chicken stock
  • 2 tablespoons heavy cream
  • 2 tablespoons crumbled Gorgonzola cheese, or to taste
  • ground black pepper to taste

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2008 by t_jones
fantastic! I didn't have anything but white mushrooms but it did just fine , the truffle oil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2008 by Kris
I made this for dinner tonight along with some steamed broccoli. The broccoli was a nice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by Jennifer Z
FYI You can find the (tough-to-find) truffle oil at TJ Maxx MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by beefymac
I could not find the dried mushrooms or truffle oil,so I made it with portabello mushrooms... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2007 by shaz
I love making risotto and do it rather regularly. I found the combination of flavors here to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2008 by Patti
This is very good but I prefer the gourmet mushroom risotto recipe on this site also. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by marinmama
Served this at an Easter brunch and everyone raved about it - I added oyster mushrooms and a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by SJRJA
I bought a tray of wild mushrooms from BJs, cremini, oyster and shitake, and I wanted a recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2008 by LAURENMCS
Very good, even with an ingredient or two missing/substituted. Yum! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2008 by Jen Bousselot
Great recipe. I used what I had around the house so I will share my changes. No truffle oil... MORE


 
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