This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove the mushrooms from the water and chop; discard water.

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  • Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 minutes more.

  • Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.

  • Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook and stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.

  • Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

Nutrition Facts

545 calories; protein 16.3g 33% DV; carbohydrates 91.3g 30% DV; fat 7.7g 12% DV; cholesterol 20.6mg 7% DV; sodium 754.8mg 30% DV. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2010
this was great! we made a few changes: fresh chanterelles (1 cup) no cream and double the gorgonzola. We used black truffle oil instead of white. Served with cabernet sauvignon crusty bread and a salad this was a gourmet meal. For the lazy cooks out there like me 12 oz. of arborio rice is 1.5 cups and one quart of stock is 4 cups. Next time I will add a bit more garlic. Read More
(32)

Most helpful critical review

Rating: 3 stars
11/17/2008
This was tasty but I think that next time I will use all fresh mushrooms - the dried chantarelles overwhelmed the dish for me. Read More
(13)
46 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/20/2010
this was great! we made a few changes: fresh chanterelles (1 cup) no cream and double the gorgonzola. We used black truffle oil instead of white. Served with cabernet sauvignon crusty bread and a salad this was a gourmet meal. For the lazy cooks out there like me 12 oz. of arborio rice is 1.5 cups and one quart of stock is 4 cups. Next time I will add a bit more garlic. Read More
(32)
Rating: 5 stars
01/31/2008
FYI You can find the (tough-to-find) truffle oil at TJ Maxx Read More
(17)
Rating: 3 stars
11/17/2008
This was tasty but I think that next time I will use all fresh mushrooms - the dried chantarelles overwhelmed the dish for me. Read More
(13)
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Rating: 4 stars
07/01/2008
This is very good but I prefer the gourmet mushroom risotto recipe on this site also. Read More
(8)
Rating: 5 stars
06/01/2010
Fantastic flavor--the gorgonzola (I used blue cheese since I had it around) adds a subtle delicacy to it. Very fancy tasting. Any sorts of mushrooms could work with it. I used locally grown oyster crimini and shiitakes fresh. Added a bit of fresh rosemary with the cheese and skipped the cream. Would probably use the cream in colder months but in summer it seems too heavy. Definitely making this again! Read More
(8)
Rating: 5 stars
01/09/2008
Great recipe. I used what I had around the house so I will share my changes. No truffle oil (wish I would have) and no dried chanterelles. Instead I used portabellas. No gorgonzola cheese or cream but instead goat cheese. I also had some basil I had to use up which added great flavor. It sounds like a lot of changes but really they are just near substitutions. Oh yeah if you use homemade chicken stock like I did make sure you have added enough salt. Read More
(7)
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Rating: 5 stars
03/16/2011
I loved this recipe. I followed it exactly. It is time consuming but so worth it. I chose this one because it didn't require any white wine. Thanks for sharing. This tasted almost exact to some risotto I had at a Napa restaurant. Read More
(6)
Rating: 5 stars
11/30/2007
I love making risotto and do it rather regularly. I found the combination of flavors here to be exquisite. I was expecting the cheese to pack a more powerful punch but it balanced very nicely with the mushrooms. Well done! Read More
(6)
Rating: 5 stars
09/17/2010
This is truly delicious! The combination of flavors is amazing!!! Five Star!! I did not have truffle oil so instead I used a little bit of olive oil and more butter. Read More
(6)
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