trio di funghi e gorgonzola Rissoto

    50 minutes

    my favourite rissoto yet!

    Victoria, Australia
    2 people made this

    Serves: 4 

    • 50g King swisse Mushrooms, sliced
    • 50g shitaki mushrooms, cleaned
    • 50g button mushrooms, halved
    • to taste lemon juice
    • to taste salt and pepper
    • 20g crumbled gorgonzola cheese
    • 1 clove garlic, crushed
    • butter
    • Rissoto
    • 336g Aborio rice
    • 2 celery stalks
    • 1/2 leek
    • 1 onion
    • 120ml dry white wine
    • 945ml boiling chicken stock
    • 100ml olive oil

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Prepare mushrooms, dice celery,leek & onion
    2. heat 100ml olive oil in medium sized pot, with garlic, add aborio rice into pot and compleatly cover with hot oil
    3. add diced onion leek and celery into pot with rice
    4. add dry white wine and some of the boiling stock, stir so rice is compleatly covered
    5. once the stock has reduced slowly add more stock. repeat untill rice is nearly cooked
    6. add king swisse mush, shitaki mush & button mush after mushrooms have been added crumble gorgonzola cheese into rissoto
    7. add lemon juice and S&P to taste and add a couple of knobs of butter to make a creamier rissoto
    8. by this time the rice should have reached al'dente, if not add a little more chicken stock untill it is
    9. serve and enjoy :)


    make sure chicken stock is boiling befor you add it to the rice, this makes the rice cook quicker


    Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed

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    Very very nice  -  07 Oct 2015