Mushroom risotto with Gorgonzola

    30 min

    This is a decidedly tasty risotto. I use a mild gorgonzola to give a particularly creamy consistency so it won't overpower the mushrooms.

    1 person made this

    Serves: 4 

    • 3 tablespoons extra virgin olive oil
    • 1/2 white onion, sliced thinly
    • 300g risotto rice (Arborio or vialone)
    • 10 large button mushrooms, rinsed and cut in half or quartered
    • 1L vegetable stock
    • 3 tablespoons sweet and creamy Gorgonzola cheese
    • 1 pinch pepper
    • 4 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a frying pan, heat the oil over medium heat. Fry onion till softened.
    2. Add the rice and stir well to make sure that it does not stick to the bottom of the pan.
    3. Add the mushrooms.
    4. Add a ladle of the stock and simmer over medium heat, stirring often. When the stock has been absorbed, add another ladle until all the stock has been used.
    5. Stir in the gorgonzola. Add pepper and serve sprinkled with Parmesan cheese.

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