This easy mushroom risotto is sophisticated and has amazing flavor!
I have been making risotto for years. It’s sophisticated yet simple and a breeze to pull off. This Easy Mushroom Risotto with Gorgonzola is my most requested risotto recipe. I’ve made it for every holiday I can recall and it’s a perfect side for a dinner party.
It’s so good that I’ve even made it just for myself for an indulgent dinner. Followed up by a pint of ice cream, of course ;)
I told you this is an easy mushroom risotto but that doesn’t mean it’s not a sophisticated dish. I use a mix of crimini and shitake but any mushroom will work so just use what you prefer. The flavor is good without the gorgonzola but it’s exceptional with it so I highly suggest keeping it in.
Although risotto is far from a make-ahead dish, it’s still one that I’ll make for holidays or parties because everyone is always asking me “What can I do?” and I usually never have an answer (I get in my cooking groove and mostly don’t want to stop). But since risotto needs constant stirring, a friend can pop in and stir while still chatting and having fun. A win-win!
If you have any leftovers, don’t worry! This easy mushroom risotto reheats like a dream. In fact, double it up just so you’ll have a batch all to yourself.
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- 1 tablespoon ghee, or canola oil; do not use olive oil as it does not have a high enough smoke point
- 1 pound mushrooms, thickly sliced (I typically use a mix of shitake and crimini)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 12 ounces arborio rice
- 1/2 cup dry white wine
- 1 32- ounce container low-sodium chicken stock, room temperature
- 1/4 cup heavy cream, room temperature
- 2 tablespoons crumbled Gorgonzola cheese, taste and add more if a stronger flavor is preferred; this will depend on the cheese and your tastes
- Heat ghee or canola oil over medium-high heat in your risotto pan (can also use a large saucepan). Add mushrooms and cook until all liquid has been released and evaporated and mushrooms have browned.
- Reduce heat to medium. Add onion and cook 4-5 minutes or until onions are soft and translucent. Add garlic, cook 1 minute more. Add arborio rice, stir until the rice is coated with the onion mixture and looks glossy, about 2-3 minutes. Add wine and stir until almost completely evaporated.
- Add 1/3 of the chicken stock. Cook at a gentle simmer and stir until the chicken stock has been mostly absorbed, about 5 minutes. Add the second 1/3 of stock and stir for 5 minutes more. Add the remaining 1/3 stock and continue stirring until the risotto is creamy and just-tender, about 5 minutes more. The risotto should still have a slight firmness; add a small amount of water if risotto needs to cook any longer.
- Stir in heavy cream and gorgonzola, stirring until cheese is melted into risotto. Season to taste with salt and freshly ground black pepper, adding more gorgonzola if desired. Garnish with a few shaves of parmigiano-reggiano, if desired.