Gorgonzola Mushroom Risotto

This was a rummage meal that I never intended on posting. Last weekend we were running low on groceries, and had no desire to go out in the rain (LA shuts down when it’s raining). Giada’s commercial advertising her cooking line caught my attention. Her Gorgonzola Mushroom Risotto sounded unique and elegant, and we already had most of the ingredients at home! I braved the rain for some gorgonzola and mushrooms, and was pleasantly surprised when Brent responded with an “Ohhhh yeah!” after his first bite. How can I not blog this dish with that kind of comment?

4 cups low-sodium chicken stock
12 ounces mushrooms
3 tablespoons butter
1 medium onion, diced
1/3 cup of frozen corn, thawed (optional-adds some color and texture)
1 1/2 cups Arborio rice or farro
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper

In a medium saucepan, heat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and cook until the onions are tender but not brown, about 3 minutes. Add the mushrooms. Cook for 5-6 minutes, until all liquid has evaporated. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add a ladle of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding a ladle-ful (is that a word?) at a time, and allowing each spoonful to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, corn, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately. Makes 4 servings.

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