Creamy Gorgonzola and Portobello Mushroom Risotto
Creamy Gorgonzola and Portobello Mushroom Risotto
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 476
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 28
- Sodium
- 751
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 476
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 28
- Sodium
- 751
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
3 cups organic chicken stock
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 portobello mushrooms, diced
1 yellow onion, minced
Sea salt
2 cups Arborio rice
3/4 cup good white wine
1/2 cup crumbled gorgonzola
1/3 cup grated Parmigiano-Reggiano
Freshly cracked pepper
Directions
- Bring the chicken stock to a bare simmer in a saucepan. Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper. Spoon the risotto into bowls and enjoy.
- Photo reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.
Looking for Something Else?
Jeanne S.
The instructions in this recipe are extremely substandard at best. You really have to be experienced at making risotto in order to make adjustments to this recipe (as is) to be even edible. Given the amount of arborio rice in the recipe, you will have to at least double the amount of butter, stock, gorgonzola, and parmesan. Cooking time was over an hour and a half, as it is with any properly prepared risotto; it's a slow but rewarding process that definitely takes more than 25 minutes of cooking time. Do yourself a favor, if you want to experience these amazing flavors, be prepared to be creative or find another recipe. Cooking Channel, seriously? You could do so much better.
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