Gorgonzola Risotto

Gorgonzola risotto is one of my new favorite recipes. The combination of this full-flavored, salty, creamy cheese with an earthy mushroom risotto is spectacular. I also added fresh Parmesan, because two cheeses is always better than one. It's perfect all on it's own or served as a side dish to accompany scallops (my favorite) or any kind of protein. Risotto might seem intimidating if you've never made it before, but if you follow these steps you'll find it's a lot easier than you might think! Jump to Recipe

Gorgonzola Risotto Ingredients:

For Gorgonzola Risotto you will need arborio rice, butter, shallot, dried mushrooms, chicken (or vegetable to make this dish vegetarian) broth, dry white wine, fresh Parmesan, Gorgonzola, salt and pepper.

Dried Mushrooms:

I HIGHLY recommend using dried mushrooms for this recipe. The reason is you will use the broth from rehydrating them to cook the risotto. It adds a TON more flavor to the dish. You can find dried mushrooms at most grocery stores, and they're typically located near the fresh mushrooms in the produce section. They're also available on Amazon (linked below). If you're unable to get your hands on some dried mushrooms, you can use fresh just know your broth won't have quite as much flavor. I used Hen of the Woods (Maitake) mushrooms for this recipe but Porcini would work great too!

Mushrooms

Gorgonzola Risotto Instructions:

You will begin by bringing your chicken broth to boil in a saucepan over high heat. Once boiling, turn off heat and remove from burner. Add your dried mushrooms and allow them to sit in the broth for 30 minutes to rehydrate. Once the 30 minutes have passed, use a slotted spoon to remove them to a paper towel lined plate to dry then chop. Meanwhile, put the broth back on a burner over low heat to warm. In a large skillet add butter and melt over medium-low heat. Add shallot and mushrooms and saute for a couple minutes. Then add garlic and saute a minute more. Stir in rice and allow to brown slightly. Then stir in dry, white wine and cook for a minute or two until it's mostly evaporated.

Now to make the risotto you'll add ½ cup of your mushroom-chicken broth to the skillet stirring until it's completely absorbed.

Repeat ½ cup at a time until the rice is cooked through, fluffy and creamy! This is what takes time and patience with risotto as you'll have to stand over the stove until it's cooked. But it's easy! And the end result is delicious, and totally worth it.

I always taste test a couple bites to ensure the rice is fully cooked. I prepare more broth than I might need just in case. I'd rather air on the side of caution and know I have enough if I find the rice isn't fully cooked, and I need to add a little more broth.

Once rice is done stir in your cheeses.

Serving Gorgonzola Risotto:

Serve risotto hot. Top with some fresh parsley and additional Parmesan if you'd like. As mentioned above I like this dish all on it's own or love to top it with some seared scallops. Can't go wrong either way!

I also enjoy it with some dry, white wine like Chardonnay or Pinot Grigio. Serve it with the same wine you used to cook with.

Storage Instructions:

This recipe heats back up great due to the creaminess (unlike heating regular rice up). Store in the refrigerator in an airtight container for up to four days. Heat back up in the microwave.

You might also enjoy:

Cajun Scallops & Peppers over Chicken Vermicelli Rice

https://www.cuisineandcocktails.com/cajun-scallops-peppers-over-chicken-vermicelli-rice/

Cilantro-Lime Rice

https://www.cuisineandcocktails.com/cilantro-lime-rice/

Scallops & Grits

https://www.cuisineandcocktails.com/scallops-grits/