Porcini Mushroom Risotto with Gorgonzola Cheese

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Preparation:

First soak the porcini mushrooms in some of the vegetable stock, good and hot, then set aside. Cut the onion brunoise style and add them to a large skillet with the butter and olive oil. Begin to warm the vegetable stock over medium heat. Once the onion is transparent, add the rice and begin to stir slowly while adding the Paris mushrooms. When the rice whitens, add the soaked mushrooms along with the stock and cook until it begins to evaporate and reduce with the remaining vegetable stock. The idea is with boiling the rice, it moves and releases starch which makes our risotto creamier. Keep adding stock until the rice cooks to our desired taste and there is little liquid. Finally, add the butter and gorgonzola cheese; once dissolved, it´s ready to serve.

Decorate with gorgonzola cheese and olive oil.

Ingredients:

(4 people):

600 grams Arborio Rice
250 grams Gorgonzola Cheese
300 grams Butter
100 cc Extra Virgin Olive Oil
100 grams Porcini Mushrooms
100 grams Paris Mushrooms
1 liter Vegetable Stock
2 Medium Onions
300 grams Watercress

The Perfect Match
20 BARRELS PINOT NOIR 2015

20 Barrels Limited Edition Pinot Noir

This Pinot Noir´s ability to enhance the flavors of whole grains and all kinds of mushrooms and herbs makes it a favorite among vegetarians and a perfect pairing for this recipe.

No family trees, no dusty bottles, just quality wine

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