Best 2 Gorgonzola And Porcini Mushroom Risotto Recipes
Indulge in the symphony of flavors with our exquisite Gorgonzola and Porcini Mushroom Risotto. This delectable dish takes risotto to new heights, combining the rich, earthy notes of porcini mushrooms with the creamy, tangy embrace of Gorgonzola cheese. Each spoonful promises a captivating dance of textures and a flavor profile that will leave you craving more.
This culinary journey begins with a base of Arborio rice, carefully cooked in a flavorful broth to achieve the perfect al dente texture. As the rice simmers, the porcini mushrooms, sautéed to perfection, release their savory essence, infusing every grain with their umami-rich goodness. The addition of Gorgonzola cheese elevates the risotto to a new level of decadence, creating a creamy, luxurious sauce that coats each grain in a blanket of pure bliss.
To enhance the depth of flavor, a touch of white wine is introduced, adding a subtle acidity that brightens the dish without overpowering its natural charms. Freshly chopped parsley brings a vibrant pop of color and herbaceousness, while a generous sprinkling of Parmigiano-Reggiano cheese adds a nutty, salty finish.
Our collection of Gorgonzola and Porcini Mushroom Risotto recipes caters to every taste and skill level. From classic renditions that stay true to tradition to innovative interpretations that push the boundaries of flavor, there's a recipe here for every home chef. Whether you're a seasoned risotto aficionado or a novice cook looking to impress, our recipes will guide you through the process with ease.
So, prepare to tantalize your taste buds and embark on a culinary adventure with our Gorgonzola and Porcini Mushroom Risotto. Gather your ingredients, sharpen your knives, and let's cook!
TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
- Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
- Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
- Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
Tips:
- Use high-quality ingredients, especially the Gorgonzola cheese and the porcini mushrooms. Fresh, flavorful ingredients will make all the difference in the final dish.
- Don't be afraid to adjust the amount of Gorgonzola cheese to your taste. If you like a stronger cheese flavor, add more. If you prefer a milder flavor, use less.
- If you can't find dried porcini mushrooms, you can use fresh mushrooms instead. Just be sure to sauté them first to release their flavor.
- Don't overcook the risotto. It should be cooked through but still have a slight bite to it.
- Serve the risotto immediately, garnished with fresh parsley and grated Parmesan cheese.
Conclusion:
This Gorgonzola and porcini mushroom risotto is a delicious and elegant dish that is perfect for a special occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a new risotto recipe, give this one a try. You won't be disappointed!
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