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Chef Morissa’s Porcini Mushroom and Gorgonzola Risotto


  • 4 cups chicken stock
  • 2 oz. Dried Porcini mushrooms
  • 3 Tbsp. butter
  • 1 onion diced
  • 1 1⁄2 cups Arborio rice
  • 1⁄2 cup white wine
  • 1⁄2 cup grated Parmesan
  • 3⁄4 Gorgonzola cheese, crumbled


In a medium saucepan, bring the stock to a boil. Add dried mushrooms; remove pan from heat until mushrooms are tender. Use slotted spoon and remove mushrooms. Reheat stock to simmer and keep hot. In a large saucepan heat 2 tbsp. of butter, add onion and mushrooms and cook until onions are transparent, add rice and stir to coat with butter. Add the wine and simmer, add 1⁄2 cup of hot stock and stir until absorbed, may take several minutes. Continue to add stock 1⁄2 cup at a time and stir for at least 18-22 minutes until rice is tender and has a bite. Stir in Parmesan.