Risotto with porcini mushrooms and blue cheese
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Prepare a delicate risotto with the rich, vibrant flavors of Gorgonzola cheese and porcini mushrooms. To ensure the risotto fully infuses with the juices of all the ingredients, use a starchy rice variety, such as Arborio. Sauté the porcini mushrooms and onions in butter. Add the rice and first reduce it in white wine. Then, cook the risotto in the traditional way, gradually adding liquid. Pour in the broth little by little and wait until it is completely absorbed. This is the only way to achieve the perfect risotto consistency. Finish by seasoning the dish with Parmesan and tart Gorgonzola and enjoy its creamy texture and incredible flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp. Arborio rice
- 4 cups lightly salted chicken broth
- 45 g dried porcini mushrooms
- 3 tbsp (45 g) butter
- 1 medium onion, diced
- 0.5 cups dry white wine
- 0.5 cup grated Parmesan, plus extra for serving
- 3/4 cup (90 g) gorgonzola, crumbled
- 1/4 cup chopped fresh chives
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
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Recipes with similar ingredients: Arborio rice, porcini mushrooms, blue cheese, Parmesan cheese, chives, white wine
Cooking the dish according to the recipe:
- In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms. Remove from heat and set aside for 30 minutes, until the mushrooms are tender. Remove the mushrooms with a slotted spoon.
- Reheat the broth and bring it back to a boil, keep it warm over low heat.
- In a large heavy-bottomed saucepan, melt 2 tablespoons (30 grams) of butter over medium-high heat. Add the onion and mushrooms and cook until the onion is soft but not browned, about 3 minutes. Add the rice and stir to coat with butter.
- Pour in the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of warm broth and stir until completely absorbed, about 2 minutes. Continue adding the remaining broth, 1/2 cup at a time, stirring until the rice is completely absorbed and tender and creamy, about 20 to 25 minutes. Remove the pan from the heat.
- Add the Parmesan, Gorgonzola, onion, salt, and pepper. Transfer the risotto to a serving bowl and sprinkle with Parmesan shavings. Serve immediately.
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