Winter is quickly coming to an end here in Kentucky and I'm on a mission to squeak out a couple more ultra-comforting recipes like this Gorgonzola and Porcini Mushroom Risotto. What's not to love about risotto cooked in a quick porcini broth and lots of creamy Gorgonzola and Parmesan? This is a beautiful and indulgent risotto that is very rich and satisfying. A little bit of this risotto goes a very long way.
Gorgonzola and Porcini Mushroom Risotto
Adapted from Giada at Home
4 cups (1 quart) chicken broth
1-1/2 ounces dried porcini mushrooms
3 tablespoons unsalted butter
1 medium onion, finely chopped
1-1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
3/4 cup (3 ounces) crumbled Gorgonzola cheese
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes. Using a slotted spoon, remove the mushrooms and set aside.
Reheat the broth to a simmer and keep hot over low heat.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onion is tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.
Add 1/2 cup of the broth and stir until almost completely absorbed, about 2 minutes. Continue adding broth, 1/2 cup at a time, stirring constantly, and allowing each addition to be absorbed, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes in total.
Remove the pan from heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
Notes/Results: This is an extremely rich, comforting, and satisfying risotto that is beautiful enough for special occasions. The flavor of the porcini is so wonderfully savory and inviting. I personally loved the little chunks of Gorgonzola as I found they didn't melt all the way into the risotto. We served this risotto on it's own as a meatless meal, but it would also pair well with steak as part of a very indulgent dinner.
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