Gorgonzola Risotto
Gorgonzola risotto is a delicious combo of full-flavored, salty, creamy cheese with an earthy mushroom risotto. Perfect alone or as a side.
Ingredients
- 8 cups chicken (or vegetable) stock
- 1 oz dried Maitake or Porcini mushrooms
- 2 tablespoon butter
- 1 shallot diced
- 4 cloves of garlic minced
- 1 cup arborio rice
- ¼ cup dry white wine
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ½ cup fresh Parmesan grated
- 0.75 oz Gorgonzola crumbled
- fresh parsley to top optional
Instructions
- Add stock to a pot and bring to boil over high heat.
- Remove from heat and add dried mushrooms to rehydrate. Let sit for 30 minutes.
- Remove mushrooms from broth with slotted spon to a paper towel lined plate. Chop mushrooms.
- Put broth back on burner over low heat.
- In a large skillet melt butter over medium-low heat.
- Add shallot and mushrooms and and cook for a few minutes.
- Add garlic and cook one more.
- Add rice and stir to coat.
- Pour in wine and cook a minute or two until mostly evaporated.
- Turn up heat to medium high and add ½ cup broth, stirring constantly to absorb.
- Continue with ½ cup broth at a time until rice is cooked through and creamy. About 20-25 minutes.
- Stir in salt and pepper.
- Stir in cheeses until melted and creamy.
- Serve immediately topped with fresh parsley and Parmesan if desired.