Mushroom & Gorgonzola Risotto

I love Mushrooms and blue cheese, I had bought ingredients to make Mushrooms with creamy blue cheese sauce on toast for my Uncle, I have made this a few times and it is delicious. However we decided the last minute to make a risotto….avoiding the bread you see. So I had a quick look in the cupboards and I made the below recipe with what was in…it was yummy!!….

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Ingredients:

200g button mushrooms sliced

200g oyster mushrooms sliced

1 onion diced small

1 celery diced small

2 garlic grated

Juice of 1 lemon

1 large glass of white wine

80g gorgonzola cheese

3 tbsp double cream

50g butter

2 cups risotto rice

4/5 cups hot chicken stock

Fresh parsley chopped

Method:

Melt the butter in a good frying pan. First I like to cook the mushrooms and get good colour to them; do each type of mushroom separately as they cook at different speeds..

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Get a nice golden colour to the button mushrooms but do not over cook.

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Set aside then add the oyster mushrooms to the same pan and cook until softened..

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Set aside.

Now add the onions and celery to the pan, add a little oil if needed

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Cook gently until soft but not browned.

Add in the garlic and cook for another 2 minutes, then pour in the rice.

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Fry the rice until it is translucent. Then add the wine keeping the heat medium.

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Let this reduce down then pour in a cup of the stock.

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Keep stirring the pan and then add in the lemon juice.

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Pour in the stock a little at a time; each time the rice absorbs the liquid add a little more. Keep stirring.

I didn’t need to add any salt to this as the stock was salty and so is the cheese.

Once the rice is nearly cooked (it should have a bite to it when cooked) break up  the cheese and add to pan

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Stir well then chuck back in the oyster mushrooms

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Keep the pan on a low-medium heat and pour in the cream

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Let this bubble away and the sauce thicken. Then add the parsley and the button mushrooms

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Turn the heat off and mix well.

You do not want to cook these mushrooms any further as you want to taste these!

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Serve with a sprinkle of parley and a drizzle of extra virgin olive oil…

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Enjoy xx

PRINTER FRIENDLY OPTION

Mushroom and Gorgonzola risotto

  • Servings: 4
  • Difficulty: easy
  • Print

2015-09-19 19.01.11-1

by Lululemonandlace

Ingredients:

200g button mushrooms sliced

200g oyster mushrooms sliced

1 onion diced small

1 celery diced small

2 garlic grated

Juice of 1 lemon

1 large glass of white wine

80g gorgonzola cheese

3 tbsp double cream

50g butter

2 cups risotto rice

4/5 cups hot chicken stock

Fresh parsley chopped

Method:

Melt the butter in a good frying pan. First I like to cook the mushrooms and get good colour to them; do each type of mushroom separately as they cook at different speeds..

Get a nice golden colour to the button mushrooms but do not over cook.

Set aside then add the oyster mushrooms to the same pan and cook until softened..

Set aside.

Now add the onions and celery to the pan, add a little oil if needed

Cook gently until soft but not browned.

Add in the garlic and cook for another 2 minutes, then pour in the rice.

Fry the rice until it is translucent. Then add the wine keeping the heat medium.

Let this reduce down then pour in a cup of the stock.

Keep stirring the pan and then add in the lemon juice.

Pour in the stock a little at a time; each time the rice absorbs the liquid add a little more. Keep stirring.

I didn’t need to add any salt to this as the stock was salty and so is the cheese.

Once the rice is nearly cooked (it should have a bite to it when cooked) break up  the cheese and add to pan

Stir well then chuck back in the oyster mushrooms

Keep the pan on a low-medium heat and pour in the cream

Let this bubble away and the sauce thicken. Then add the parsley and the button mushrooms

Turn the heat off and mix well.

You do not want to cook these mushrooms any further as you want to taste these!

Serve with a sprinkle of parley and a drizzle of extra virgin olive oil.

Lulu xxx

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