Earthy Delights Recipe

Risotto with Gorgonzola and Wild Mushrooms

Risotto with Gorgonzola and Wild Mushrooms
The Gorgonzola cheese and fresh, wild mushrooms turn this risotto into an unforgettable dish which is rich, cheesy and very comforting.

2 cups Trumpet Royale mushrooms, or any of your choice, sliced
1 medium onion
2 cloves garlic, minced fine
1 cup Arborio rice
1/2 cup white wine
2 1/2 cups chicken stock
3 to 4 ounces Gorgonzola cheese
6 to 8 large fresh Chanterelle mushrooms
2 or 3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
2 tablespoons Parmesan cheese
3 tablespoons chopped flat leaf parsley


Sauté the mushrooms in butter and set them aside.

Chop and sauté the onion and the minced garlic in olive oil and salt. Add the rice to cook lightly and coat with oil - this should take 2 to 3 minutes over medium heat.

Add the white wine, stirring until it is absorbed by the rice. Keep the heat at an even simmer and add the hot broth, 1/2 cup at a time. Stir until the broth is absorbed. This should take about 20 to 25 minutes.


Add the Gorgonzola cheese, stirring constantly as it is added.


Rub the large mushrooms with olive oil and broil them for 5 to 8 minutes on each side. Slice them diagonally and place them on top of the risotto.

Sprinkle with fresh Parmesan cheese and the chopped parsley.