Creamy Mushroom and Gorgonzola Risotto

I love a good risotto… I mean, a creamy, rich bowl of rice? Hell to the yes. It’s relatively straightforward to make risotto. However, it requires patience, and you have to be organised. The only annoying thing is that you cannot use just any rice for this dish. And a tip for you guys, do not wash the rice as you would be rinsing the starch off – you need starch to make the dish creamy.


For the sauteed mushrooms and peas:

  • 2 tablespoons extra virgin olive oil
  • 2 clove garlic finely chopped
  • 100g dry porcini mushroom
  • 150g frozen peas
  • 1/2 teaspoon dried thyme
  • salt to taste

For the risotto:

  • 500ml chicken stock + 500ml mushroom water
  • 1 + 1/2 tablespoon extra virgin olive oil
  • 1 small white onion finely chopped
  • 320g risotto rice
  • 60ml dry white wine
  • 100g blue cheese diced – Preferably Gorgonzola
  • 20g salted butter
  • 20g grated parmesan cheese
  • freshly ground black pepper

Start off by soaking the mushrooms in boiling water, making sure the bowl is covered. You will need to leave them to soften for roughly half an hour.

Another trick is to use hot stock when making risotto. In a saucepan, bring the chicken stock with the mushroom soaking water to a boil over medium heat. Once it’s boiling, lower the heat to low to keep it warm.

Heat 2 tablespoons of olive oil in a large frying pan over high heat and add the chopped garlic. Sautee until its fragrant. Add the mushrooms, peas and thyme, season with salt and cook for about 10 minutes. Once the mushrooms and peas are cooked, set them aside in a bowl and start on your rice.

Add 1 + 1/2 tablespoons of oil to the pan, and sautee the onion until softened. Add in the risotto rice and toast it, often stirring, for about 2 to 3 minutes, you will notice that the edges will turn translucent, but the centre is still opaque.

Pour in the white wine and, when it has been absorbed, add just enough stock to cover the rice and reduce the heat to low. Keep adding half cups of stock, stirring continuously and allowing each cup of stock to be absorbed before adding the next one. About halfway through, add the mushrooms and peas making sure its mixed well. When the rice is al dente, remove from heat and stir in the gorgonzola, grated parmesan cheese, and butter.

Top off this lovely dish with some freshly ground black pepper.

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