Shiitake Mushroom and Gorgonzola Risotto

    (46)
    45 minutes

    This is a wonderful and well-balanced risotto with shiitake mushrooms and Gorgonzola cheese. A good main course or side.


    43 people made this

    Ingredients
    Serves: 4 

    • 60g dried shiitake mushrooms
    • 1 1/2 teaspoons butter
    • 1 teaspoon truffle oil
    • 1 onion, chopped
    • 2 eschallots, minced
    • 1 clove garlic, minced
    • 85g sliced fresh button mushrooms
    • 340g Arborio rice
    • 1/2 cup (125ml) dry white wine
    • 4 cups (1 litre) hot chicken stock
    • 2 tablespoons thickened cream
    • 2 tablespoons crumbled Gorgonzola cheese, or to taste
    • 1 pinch ground black pepper to taste

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Cover shiitake 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.
    2. Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, eschallots and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms and continue cooking until the mushrooms soften and begin to release their liquid. Stir in the chopped shiitake mushrooms and cook 3 minutes more.
    3. 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.
    4. 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.
    5. Remove the risotto from the heat and stir in the thickened cream and Gorgonzola cheese. Season to taste with salt and pepper and serve.

    Truffle Oil

    Find truffle oil in gourmet shops and some delis.

    Gorgonzola

    Stilton cheese may also be used instead of Gorgonzola.

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    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (33)

    by
    30

    this was great! we made a few changes: fresh chanterelles (1 cup), no cream, and double the gorgonzola. We used black truffle oil instead of white. Served with cabernet sauvignon, crusty bread and a salad, this was a gourmet meal. For the lazy cooks out there like me, 12 oz. of arborio rice is 1.5 cups, and one quart of stock is 4 cups. Next time I will add a bit more garlic.  -  16 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    17

    FYI You can find the (tough-to-find) truffle oil at TJ Maxx  -  31 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    12

    This was tasty, but I think that next time I will use all fresh mushrooms - the dried chantarelles overwhelmed the dish for me.  -  13 Nov 2008  (Review from Allrecipes USA and Canada)

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