Gorgonzola and Porcini Mushroom Risotto

This was fantastic!!  My friend Leslie, who I cook with all the time, has been wanting to make risotto.  It takes a bit of time so we wanted to make sure we had a lot of time to make it.  I plan to make this again soon!  Or another type of risotto, I mean it was amazing!!

This recipe is from The Food Network and created by Giada De Laurentiis.  I have never made a food network recipe before.  Normally they have so many ingredients I just don’t try, but clearly I need to get more adventurous.

Gorgonzola and Porcini Mushroom Risotto

This recipe is adapted from Food Network.


  • 4 cups low-sodium chicken stock
  • 1 1/2 ounces dried porcini mushrooms
  • 3 tablespoons butter
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan
  • 3/4 cup Gorgonzola, crumbled


1. In a medium sauce pan, bring the stock to a boil over medium-high heat.  Add the porcini mushrooms.  Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender.  Remove the mushrooms and set aside.

2. Reheat the stock to a simmer and keep warm over low heat.

3. In a large, heavy sauce pan, melt 3 tablespoons of butter over medium-high heat.  Add mushrooms and cook for around 3 minutes.  Add rice and stir to coat with butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.  Next add 1/2 cup warm stock and stir until almost completely absorbed, about 2 minutes.  Continue with remaining stock adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.  Remove the pan from the heat.  Stir in the Parmesan and Gorgonzola.  Serve immediately.

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