MUSHROOM and GORGONZOLA RISOTTO
Take 5 Ingredients
by James Tanner
Creamy strong gorgonzola is great in a risotto while the mushrooms add a depth of flavor.
1 oz dried porcini mushrooms
2 tablespoons olive oil
1 large onion, finely sliced
3 cups button mushrooms, cleaned and cut into quarters
3/4 cup risotto rice (carnaroli, arborio, or vialone nano)
1 cup gorgonzola cheese, crumbled
freshly ground black pepper
Place the porcini mushrooms in a bowl. Pour in 2½ cups boiling water and leave to soak and soften for 30 minutes. Drain through a fine sieve, reserving the mushroom liquid for stock. Squeeze any excess liquid out of the porcini and chop finely.
Heat the oil in a shallow saucepan or deep frying pan over medium heat. Add the on ion and cook for 5 minutes until softened but not colored. Add the button mushrooms and stir to coat in the oil. Cover the pan with a lid and cook over low heat for 20 minutes, shaking the pan occasionally until the mushrooms release their juices.
Increase the heat, add the rice to the pan, and stir to coat all the grains in oil. Stir in the chopped porcini. Add a quarter of the reserved mushroom liquid and simmer over medium heat, stirring until the rice has absorbed the liquid. Add the same amount of stock again and continue to simmer and stir (the rice will start to become plump and tender). Continue adding the stock slowly, stirring constantly until all the liquid has been absorbed (it should take about 20 minutes). If the rice is undercooked and you have run out of liquid, add a splash of water to the pan.
Remove from the pan and sprinkle the gorgonzola over the top. Cover and leave to stand for 2 minutes until the cheese has melted. Season with freshly ground black pepper. Give the risotto a final stir and serve.
TIP: You can use any soft blue cheese for this recipe—choose your favorite.