Mushroom and Blue Cheese Risotto

This creamy mushroom and blue cheese risotto is Italian comfort food at its best!

This creamy mushroom and blue cheese risotto is Italian comfort food at its best! The recipe is very easy and comes together in 35 minutes.| aseasyasapplepie.com

Risotto is a rather simple dish to make. It doesn’t require any special skills and comes together in no more than 35 minutes from start to finish.

If you’ve ever been too intimidated to try risotto, don’t be! Here are some tips to help you make it perfect every time:

– Choose the right rice. You can’t make risotto with just any rice;  you need a rice that is high in starch like Carnaroli, Arborio, or Vialone Nano.

This creamy mushroom and blue cheese risotto is Italian comfort food at its best! The recipe is very easy and comes together in 35 minutes.| aseasyasapplepie.com

-Don’t wash the rice. Washing takes off the rice’s starch, and starch is needed to get a creamy texture.

-Have everything ready to go before you begin cooking.

-Sweat the onion in the pan, then add the rice and toast for 2/3 mins, until the edges have turned translucent but the center is still opaque.

-The stock must be warm and added one ladleful at a time. 

This creamy mushroom and blue cheese risotto is Italian comfort food at its best! The recipe is very easy and comes together in 35 minutes.| aseasyasapplepie.com

-Be patient and keep stirring continuously. Risotto is not the kind of preparation that can be left unattended.

-The final and most important step is the “mantecatura”. Take the pan off the heat, add the cold butter and cheese, and stir vigorously.

I used cremini mushrooms but any mushroom will work so just use whatever you prefer.  You can use porcini mushrooms for a more robust flavor.

Gorgonzola dolce is my favorite cheese for this risotto. It is milder and softer than the other varieties (Natuale or Piccante) and it melts perfectly.

This creamy mushroom and blue cheese risotto is Italian comfort food at its best! The recipe is very easy and comes together in 35 minutes.| aseasyasapplepie.com

If you give this mushroom and blue cheese risotto a try, let me know what you think. Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!

This creamy mushroom and blue cheese risotto is Italian comfort food at its best! The recipe is very easy and comes together in 35 minutes.| aseasyasapplepie.com
Print
Mushroom and Blue Cheese Risotto
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 
Author: as easy as Apple Pie
Course: Main Dish
Cuisine: Italian
Servings:4

This creamy mushroom and blue cheese risotto is Italian comfort food at its best!

Ingredients
  • For the mushrooms:
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic finely chopped
  • 8.8 oz (250 grams) cremini mushrooms sliced
  • fresh thyme finely chopped
  • salt to taste
  • For the risotto:
  • 4 cups (1 liter) vegetable stock
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 small white onion finely chopped
  • 11.3 oz (320 grams) rice (Arborio, Carnaroli or Vialone nano)
  • 1/4 cup (60 ml) dry white wine
  • 3.5 oz (100 grams) blue cheese diced (I used gorgonzola dolce)
  • 1 1/2 tablespoon (20 grams) cold butter cubed
  • 1/4 cup (20 grams) grated Parmesan cheese
  • freshly ground black pepper
  • fresh thyme finely chopped
Instructions
  1. In a medium saucepan, bring the vegetable stock to a boil over medium-high heat. Once it's boiling, lower the heat to low to keep it warm.
  2. Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the garlic and sautee until fragrant.
  3. Add the mushrooms and thyme, and cook for about 5 to 8 minutes, or until the mushrooms have softened.
  4. Season to taste, then remove from the pan and set aside.
  5. Add 1½ tablespoon of oil to the pan, and sautee the onion until soft and translucent.
  6. Add the rice and toast it, stirring often, for about 2-3 minutes or until the edges have turned translucent but the center is still opaque.
  7. Pour in the white wine and, when it has been absorbed, add just enough stock to cover the rice and reduce the heat to medium-low.
  8. Keep adding ladlefuls of stock, stirring continuously and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
  9. About halfway through, add the mushrooms and mix well.
  10. When the rice is al dente, remove from heat and stir in ¾ of the gorgonzola, Parmesan cheese, and butter.
  11. Serve the mushroom and blue cheese risotto topped with the remaining gorgonzola, fresh thyme, and freshly ground black pepper.
Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Calories: 560, Fat: 24.9g, Saturated Fat: 9.8g, Trans Fat: 0.2g, Cholesterol: 32.9mg, Sodium: 399mg, Carbohydrates: 67.8g, Fiber: 2.7g, Sugar: 1.5g, Protein: 14.6g

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This creamy mushroom and blue cheese risotto is Italian comfort food at its best! The recipe is very easy and comes together in 35 minutes.

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