Gorgonzola And Porcini Mushroom Risotto Recipes

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GORGONZOLA AND WILD MUSHROOM RISOTTO



Gorgonzola and Wild Mushroom Risotto image

This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.

Provided by Rebcamuse

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

2 ounces dried chanterelle mushrooms
1 ½ teaspoons butter
1 teaspoon truffle oil
1 chopped onion
2 shallots, minced
1 clove garlic, minced
3 ounces sliced fresh button mushrooms
1 (12 ounce) package Arborio rice
½ cup dry white wine
1 quart hot chicken stock
2 tablespoons heavy cream
2 tablespoons crumbled Gorgonzola cheese, or to taste
ground black pepper to taste

Steps:

  • Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove the mushrooms from the water and chop; discard water.
  • Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 minutes more.
  • Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
  • Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook and stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
  • Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 545 calories, Carbohydrate 91.3 g, Cholesterol 20.6 mg, Fat 7.7 g, Fiber 9 g, Protein 16.3 g, SaturatedFat 4 g, Sodium 754.8 mg, Sugar 3.2 g

TRUE ITALIAN PORCINI MUSHROOM RISOTTO



True Italian Porcini Mushroom Risotto image

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h57m

Yield 4

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
1 (32 ounce) carton beef stock
¼ cup olive oil, divided
3 cloves garlic
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 cup white wine, divided
¼ cup butter, divided
1 shallot, chopped
1 ¾ cups Arborio rice
⅓ cup grated Parmesan cheese

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
  • Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
  • Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
  • Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
  • Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
  • Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g

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