Gorgonzola and Wild Mushroom Risotto

May 10, 2023May 10, 20230 21
Rich and Flavorful Gorgonzola and Wild Mushroom Risotto
in Main

Prep

40 min

Cook

30 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 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

Nutrision Information

Servings Per Recipe
4
Calories
625
Sugar
5g
Fat
27g
Originating in Northern Italy, risotto is a traditional Italian dish made from Arborio rice and typically served as a main dish. The fundamental technique involved in making risotto is to cook the rice slowly while gradually adding hot liquid, which allows for the gradual release of the rice's starches and results in a creamy texture. Gorgonzola and Wild Mushroom Risotto is a popular variation of the traditional risotto recipe, offering a rich and flavorful twist on the classic dish. This recipe uses chanterelle mushrooms, a nutty and earthy variety of wild mushrooms that pair particularly well with the creamy and tangy flavor of Gorgonzola cheese.

Instructions

1.In a medium-sized bowl, combine the dried chanterelle mushrooms with hot water and let them soak for 30 minutes.
2.Remove the mushrooms from the water, reserving the liquid, and chop them into small pieces.
3.In a large saucepan, melt the butter over medium heat and add the truffle oil, onion, shallots, garlic, fresh button mushrooms, and chopped chanterelle mushrooms. Cook for 5 minutes, stirring occasionally, until the vegetables are soft.
4.Add the Arborio rice to the pan and stir for 1 minute to coat the grains.
5.Pour in the white wine and stir until it is fully absorbed.
6.Add in 1 cup of the hot chicken stock and the reserved mushroom soaking liquid, stirring the risotto frequently until the liquid is fully absorbed. Continue adding chicken stock in 1 cup increments, stirring frequently, until the rice is tender and creamy.
7.Stir in the Gorgonzola cheese, heavy cream, and ground black pepper, cooking for another 2 minutes until the cheese is melted and the risotto is heated through. Serve hot and enjoy!

PROS

The rich and creamy flavor of the Gorgonzola cheese complements the earthy flavor of the wild mushrooms, creating a delicious and satisfying dish.
Risotto is also highly customizable, allowing for the addition of other ingredients such as herbs or vegetables.

CONS

Arborio rice can be expensive and may not be readily available in some areas.
The constant stirring and addition of liquid required for making risotto can be time-consuming and requires some attention to detail.

HEALTH & BENEFITS

While this dish is high in calories and fat due to the cheese and cream, it does offer some potential health benefits. Wild mushrooms are a good source of antioxidants and essential nutrients such as copper, potassium, and selenium. Gorgonzola cheese is also a good source of calcium and protein.

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