Fall is upon us and so is my desire to eat earthy, stick-to-your-ribs dishes. And that means cooking with mushrooms. Mushrooms in stew, pasta, soup or even sauteed in a gravy to pour over steaks.
Today we are cooking them up in a delicious risotto.
Anytime I cook with porcini mushrooms and red wine- my risotto comes out, well, earthy looking.
But, I wouldn't have it any other way.
This mushroom risotto recipe was inspired and adapted from Giada DeLaurentiis.
Mushroom Gorgonzola Risotto with Red Wine
- 4 cups low-sodium vegetable stock
- 1 ounce dried porcini mushrooms
- 2 tablespoons butter
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 1/2 cups Arborio rice
- 1/2 cup red wine
- 1/2 cup grated Parmesan
- 3/4 cup (3 ounces) Gorgonzola, crumbled
- 1/4 cup chopped fresh chives
- 1/2 teaspoon kosher 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. Strain the mixture, reserving the liquid. Roughly chop 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, garlic 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 half 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 30 minutes. Add the other half of the wine and let it absorb.
Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
Buon Appetito!