Creamy Gorgonzola and Portabella Mushroom Risotto

  • prep time10 min
  • total time 45 min
  • serves 4-6

This restaurant style dish will be a hit with friends and family!

13 Ratings
Directions for: Creamy Gorgonzola and Portabella Mushroom Risotto


2 Tbsp unsalted butter

2 Tbsp extra virgin olive oil

1 clove organic chicken stock

1 clove garlic, minced

4 portabella mushrooms, diced

1 yellow onion, minced

1 tsp sea salt

2 cup Arborio rice

¾ cup good white wine

½ cup crumbled Gorgonzola

⅓ cup Parmigianno

Freshly cracked pepper


1. In a pot bring chicken stock to a simmer. Heat a separate pot on medium and add butter and olive oil. Add garlic and sauté for 1 minute, until golden. Add onion, mushrooms, and sea salt and sauté for 8 minutes. Stir in rice and cook for another 2 minutes. Deglaze with wine and reduce completely. Ladle in simmering chicken broth, 1/2 cup at a time. Stir constantly until rice absorbs all broth. Repeat until all 3 cups of broth have been mixed in and rice is al dente, about 20 minutes. Add Gorgonzola, Parmigianino, pinch of seal salt and pepper. Mix.

2. Spoon risotto into a bowl and enjoy.

See more: Rice/Grain, Main, Dinner, Cheese, Vegetables, Vegetarian

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