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Risotto with mushrooms and Gorgonzola

Risotto with mushrooms and Gorgonzola


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Bring the vegetable broth to the boil, in a saucepan, reduce the heat to low and leave until the time of use.

In a high-walled pan, heat the mushroom oil. Add the garlic and sauté for a few minutes, taking care not to burn.

Add the mushrooms and thyme and cook for 5-8 minutes, until soft. Transfer to a plate.

In the same pan, heat the rest of the oil, add the onion and cook until translucent. Add the rice, leave for 2-3 minutes, stirring frequently, then add the wine. After it has evaporated, add a pinch of soup, stirring frequently and adding the soup as the liquid evaporates. When there is about half of the soup left, add the cooked mushrooms and continue the process until all the soup has been used.

At the end, add diced cheese, butter and Parmesan. Remove from the heat, stir, cover with a lid and leave for 10 minutes.

Serve hot.


Saute finely chopped onion in butter. When the onion turns brown, add the rice and stir. Pour the glass of white wine into the pan and let it evaporate. Then add gorgonzola piccante IGOR and leave on the fire for 15 minutes, gradually adding the vegetable soup made of carrots, onion, celery and a pinch of salt.

Leave the rice in the pan covered with a lid for about 4 minutes. Then add the butter.

Recipe by Gianluca Corradino

Serve with finely chopped walnuts and decorated with a slice of spicy IGOR gorgonzola.

The creamy consistency and unmistakable aroma recommend gorgonzola IGOR as an ideal cheese to be served with refined dishes. Gorgonzola Piccante goes very well in salads or served with fruits such as grapes and figs. The wines recommended to be served with this assortment of gorgonzola are the red ones. All Gorgonzola IGOR products are recognized by master chefs around the world, being appreciated in combinations with vegetables, pasta, risotto, pizza, beef and chicken.


White sauce with mushrooms and Gorgonzola cheese

A sauce that goes very well with a white fish, made in the oven, such as, for example, salami. However, it can also be used for other varieties of fish, chicken breast or turkey.

What do you need?

  • 200 g Champignon mushrooms
  • 3 - 4 green onions
  • 150 g spicy Gorgonzola cheese
  • 200 mL cooking cream (32% fat)
  • 100 mL white wine, sec
  • 1 bunch of dill
  • 1 tablespoon olive oil
  • ½ teaspoon freshly ground mosaic pepper.

How do you proceed?

  • Wash the mushrooms well and cut them into small pieces
  • Cut the onion into thin slices and finely chop the dill
  • Cut the Gorgonzola cheese into cubes
  • Saute the chopped mushrooms and green onions in olive oil, over low heat, for about 10 minutes, or until almost all the water has evaporated from the mushrooms.
  • Add the wine and boil for 3-5 minutes
  • Add the cream, mix well, bring to a boil
  • Add the cheese and stir continuously until all is incorporated
  • Season with pepper (salt will not be needed, it has enough cheese!) And add the chopped dill.

Have fun and see you healthy again!


Creamy black rice risotto with mushrooms and gorgonzola

Risotto can be a fasting food or not, it can be made from rice or various other cereals, as I told you.
I chose black rice as the main ingredient, which I tested for the first time. I was damn excited. The only impediment to this type of rice (be careful, black rice is black rice, don't confuse it with brown rice) is that it boils very hard. Maybe twice as hard as usual. Otherwise, I have only words of praise: it has a firm bean, which bursts in the mouth like a caviar, it has an incredible aroma of nuts, it is very filling even in small quantities.

As for any risotto, I hardened in a little butter with olive oil a few sprigs of green onion and a clove of garlic. I then put a cup of rice and hardened it too, after which I started to add a little chicken soup. As it decreased, top with chicken (or vegetable) soup. I did this about 5-6 times, letting the rice simmer for about 45 minutes (I told you it boils hard). When it was almost boiled (you must taste it) I put a few sliced ​​mushrooms, and after about five minutes I added 100 ml of liquid cream and 100 grams of gorgonzola cheese. I turned off the fire, but left the rice in the bowl, covered with a lid, because it absorbs the liquid anyway. In addition, a perfect risotto is creamy, not hardened.

Obviously, it is very good with walnut kernels, which perfectly complement the aroma of black rice and gorgonzola cheese. Yes, I really liked this experiment.


Risotto with gorgonzola and walnuts

I didn't invent this risotto with gorgonzola and walnuts, I just bought a piece of Gorgonzola cheese from Igor and followed, almost with sanctity, the instructions on the back of the package. What I wish you too.

What do you need?

  • 150 - 180 g (depending on the offer) Gorgonzola Piccante cheese (of which you keep 20 - 30 g for the final decoration)
  • ½ Carnaroli rice cup (if you can't find it, or you find it too expensive, you can use local short grain rice without any problems)
  • 10 nuts (core only - preferably lightly fried in the oven or in a non-stick pan without oil)
  • 200 mL white wine, sec
  • 800 mL - 1 L chicken or vegetable soup if you don't have one, replace it with hot water, or with "synthetic soup" (The one obtained from "cubes" - chicken, chicken, beef, vegetables, "About 2 cubes per 1 L of hot water. Yes, I know, those cubes contain sodium monoglutamate (MSG, E-621). And I know that everyone who eats something like that will DIE!"
  • 1 yellow onion, medium
  • 1 tablespoon olive oil
  • 20 + 20 g butter
  • ½ green parsley link
  • Pepper - to taste (you do not need salt, there is enough in gorgonzola).

How do you proceed?

Lightly brown the walnut kernel first, either in the oven (15 minutes at 180 - 200 ˚C) or in a non-stick pan, without oil. Then crush it in a mortar, keeping a few whole pieces for decoration.

Cut the gorgonzola cheese into small cubes.

Prepare the soup, keep it hot, handy.

Peel an onion, finely chop it and then cook it, at the right heat, for 2-3 minutes, in a large non-stick pan, in a tablespoon of olive oil and half the amount of butter (20 g).


Over the hardened onion, add the rice and cook, stirring, for about two minutes.

Extinguish the rice thus hardened with white wine, reduce the heat and let it boil in the wine for about 2-3 minutes.


Then add a portion of hot soup (about 1 polish) and let it be absorbed by the rice grains.

Then alternately add the gorgonzola cheese (30 - 40 g at a time) and the hot soup (1 polish each), waiting, each time, to incorporate the cheese and absorb the soup.

Season with pepper, and when the last portion of soup has been incorporated and the rice has become creamy, add the remaining butter (20 g).



Remove the pan from the heat, add finely chopped green parsley and cover the pan 2-3 minutes before serving.

Place the portions of risotto on serving plates and sprinkle pieces of gorgonzola, crushed walnut kernels and a few halves of walnut kernels on top. Serve hot, with a glass of dry white wine next to it (should I mention that it would be good to have the same kind of wine that you used to prepare?).

Have fun and see you healthy again!

P.S. For other risotto recipes, I'm waiting for you here.


-200 gr special rice for risotto
-1 medium onion
-1 clove of garlic
-1/2 teaspoon dried thyme
-650 ml chicken soup (from the cube)
-100 ml dry wine (mandatory dry)
-1 sachet of saffron
-50 gr gorgonzola
-1 carrot
-25 gr butter
-2-3 strands of parsley for decoration
-salt pepper
-4 tablespoons oil

In a pan / Teflon pan, fry the finely chopped onion and garlic together with the thyme.
The chicken soup is kept handy on the stove, over medium heat, so that it is always hot.
When the onion is soft, add the rice and fry for 2 minutes until it becomes transparent. Turn the heat to maximum and add the wine which will evaporate quickly. Add a little salt and pepper.
Turn the heat to medium to low, add the diced carrots, then add the soup, just one polish at a time. The next polish is put when the previous soup polish was completely absorbed by the rice. Stir constantly in rice this is a condition to become creamy. When the last soup polish is poured, add the saffron, which dissolves in a little water. At the end, the rice will be boiled and creamy.
Turn off the heat and put the gorgonzola cheese, parmesan and butter in the rice, mix quickly until the butter melts, then cover and leave for 3 minutes.
Good appetite!


Dissolve the food cube in 850ml boiling water.

Add the mushrooms and simmer for 30 minutes.

Meanwhile, heat the olive oil in a pan. Add the rice for the risotto and leave it on the fire for two minutes until it becomes translucent.

Add onion and pumpkin, cut into cubes. Stir continuously for 3 minutes.

Pour the wine and then add the mushrooms.

Leave on the fire for 20-25 minutes, adding the soup if necessary, from time to time.

When the rice has become creamy, add the grated Parmigiano Reggiano.

Stir and leave on the fire for another 2-3 minutes.

Serve the risotto with pumpkin and hot mushrooms, with lots of grated Parmigiano Reggiano on top.


Risotto with gorgonzola

Risotto is the exact opposite of the paella I prepared last week. This time it is mandatory to fry the rice until it becomes translucent, to use a round grain rice, to mix continuously in the food to become creamy but at the same time the rice grain remains & quotal dente & quot. The Italians, in order to obtain an even creamier texture, finally add a lot of butter. Lots of conditions to get a perfect risotto, but I guarantee it's not as hard as it sounds!

In order for this risotto to be to your taste, you must like gorgonzola and parmesan, their taste is strong at the end. If you do not like these cheeses you can give them up and you will have the basic recipe for a risotto in which you add according to your imagination what is to your taste (eg grilled or sauteed mushrooms, sauteed peas or asparagus, ham cubes)


(P) Risotto with Parmigiano Reggiano, pumpkin and mushrooms, a recipe worth trying

Risotto is a classic Italian dish that, if you learn how to make it, is delicious. Try the recipe below, which contains the famous Parmesan cheese Parmigiano Reggiano.

Ingredients for 4 servings

  • 300g rice for risotto
  • 225g Parmigiano Reggiano
  • 300 g peeled pumpkin
  • 40g mushrooms
  • 4 teaspoons olive oil
  • 1 bunch of onions
  • 1 cube base for food
  • 150ml dry white wine
  • Salt and freshly ground pepper

You can find the preparation method here.

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Mushroom risotto & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of risotto with mushrooms is one of the only rice-based dishes my brother eats, so it was the first dish that came to my mind when I received the Arctic challenge to participate in their campaign, & # 8222Discreet recipes & # 8221 . In this campaign, I will cook for my loved ones three delicious and easy to prepare recipes. This mushroom risotto is extremely easy to prepare, it is tasty and it is made very quickly. I know that risotto can be intimidating and that it is believed to be a complicated and enduring dish.

The truth is that if you get organized, prepare your ingredients in advance, the recipe is extremely easy. In the recipe for risotto with mushrooms, the most important is rice. You must use special rice for risotto, arborio or carnaroli. These two types of rice are excellent for risotto because they will give the preparation a creamy consistency, the grain remaining whole. Another important thing about risotto is the continuous mixing. Simply put a pinch of soup over the hardened rice together with the onion and mix until the soup evaporates almost completely.

For the first round of liquid, the classic recipe requires a glass of white wine. I did not add wine and put the soup directly. When the soup has evaporated, add another soup polish. We continue to mix and add the soup until the rice is cooked and the risotto is creamy. The rice must remain lean inside, so a little crunchy, and the consistency of the preparation must be light and creamy, so not as in pilau. The whole process takes about 15-20 minutes. At the end, add a cube of butter and a good handful of Parmesan cheese to the risotto and let it sit for a few minutes.

Before serving, we can add a soup polish to correct the consistency. Parmesan can easily thicken the risotto. And because we talked about risotto with mushrooms, in this recipe we used fresh mushrooms of two kinds, white and brown mushrooms, but you can put any kind of mushrooms you want, even wild mushrooms or dried mushrooms to moisturize before. I don't think I need to tell you that this risotto was a real success and that my brother enjoyed its wonderful taste. For another absolutely wonderful Italian recipe, I invite you to try it the baby hunter. Good and easy to prepare!


Video: Jamies Perfect Mushroom Risotto