grad school kitchen: gorgonzola and porcini mushroom risotto

In my new year suggestions post, I wrote that one of my goals for 2009 was to cook one new dish a week. Well this week’s experiment was Gorgonzola and Porcini Mushroom Risotto . I got the recipe from the Food Network, and overall, the dish turned out pretty well, considering this was my first time making risotto. A bit too cheesy, but good. Next time I make this dish, I’ll get a better kind of Gorgonzola (the recipe recommended crumbled, but all Sainsbury’s had was creamy) , put less cheese, and maybe add some beans or another kind of vegetable. I’d give the recipe 3 1/2 stars out of 5.

photo-114

My risotto wasn’t very photogenic, but it still tasted delicious.

Gorgonzola and Porcini Mushroom Recipe
Re-posted from the Food Network.

Time
Prep: 5 min
Inactive Prep: 30 min
Cook: 25 min
Total: 1 Hour

Level
Intermediate

Yield
4-6 Servings

Ingredients
  • 4 cups low-sodium chicken stock (I used vegetable stock instead)
  • 1 1/2 ounces dried porcini mushrooms
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan
  • 3/4 cup (3 ounces) Gorgonzola, crumbled (I used creamy, didn’t work so well)
  • 1/4 cup chopped fresh chives (Sainsbury’s also didn’t have fresh chives, so I just used dried ones)
  • 1/2 teaspoon kosher salt (I just used regular salt)
  • 1/4 teaspoon freshly ground black pepper

Directions

In a medium saucepan, 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. Using a slotted spoon, remove the mushrooms and set aside.

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

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of 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, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

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One Response to “grad school kitchen: gorgonzola and porcini mushroom risotto”

  1. Andrew Says:

    It was so yummy! I can vouch! Thanks for the delicious dinner… me want more!

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