Easy Mushroom Risotto with Gorgonzola

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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Easy Mushroom Risotto with Gorgonzola

Yield: 2-4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 5 minutes

This easy mushroom risotto is sophisticated and has amazing flavor!

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Ingredients

• 1 tablespoon ghee, or canola oil
• 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, to taste

Instructions

1. Heat ghee or canola oil over medium-high heat in your risotto pan (can also use a large saucepan). Add mushrooms and cook for about 4-5 minutes until all liquid has been released and evaporated and mushrooms have browned.
2. 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.
3. 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.
4. 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 a stronger flavor is preferred; this will depend on the cheese and your tastes. Garnish with a few shaves of parmigiano-reggiano, if desired.

Notes

Do not use olive oil as it does not have a high enough smoke point.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 581mgCarbohydrates: 36gFiber: 3gSugar: 5gProtein: 9g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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