Friday, February 25, 2011

Gorgonzola and Porcini Mushroom Risotto

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
Serves 4-6

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.

Now Celebrating the Recipes of Giada De Laurentiis

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  1. That's just dreamy. Aaaaahhhhh.... Wish I had some ;)

  2. My new obsession. And winter is not coming to an end here so I have at least another month to fulfill my comfort needs. I've done cheese risotto.. I've done mushroom risotto - but now you have combined the porcini and the gorgonzola and I will not rest until I have it!

  3. I so love risotto and the addition of the porcini puts it over the top. I'm anxious to try a new recipe from Cook's that promises only 5 minutes of stirring. I've made microwave risotto for years for everyday use, but this promises it tastes just like the one you stand and stir. We'll see. Meantime, I'm licking my chops thinking of porcini and gorgonzola in a gorgeous risotto.

  4. I'm not a huge fan of gorgonzola, what do you think would be a good sub?

  5. Porcini broth! Oh that does sound rich. What a beautiful dish!

  6. My favorite cheese and one of my favorite fungi, I know I'd love this risotto Kim.

  7. Gorgeous--it looks perfectly decadent. I'd be happy to find this at the Potluck. ;-)

  8. I am with Heather, just dreamy! Totally decadent and delicious. ☺

  9. Winter is not coming to an end in South is a tundra here. I am making this tonight Looks so good! Thanks and enjoy your week!

  10. Sigh. This is just beautiful! Sigh again.
    Voted! I definitely have a favorite in that list!

  11. Kim, my husband loves gorgonzola and this recipe would make him a very happy guy. What a great flavor combination.

  12. mushrooms and gorgonzola, mmmmm, yes please! risotto is such a comforting meal, this is just gorgeous!

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