Mushroom and Gorgonzola Risotto Recipe

Risotto, for me, screams comfort food. Probably because it is one of the dishes my mum has always been exceptionally good at, regardless. So whenever I am sad, tired, lonely or in need of a food hug, it is a dish I always turn to. Today has been my first day alone in the stadium kitchen, cooking for player + coaches, during pre-season training. Admitting that I felt a little nervous, when I got up at 5.30m is an understatement. I was bricking it, all night. Its the cooking, its mainly the lack of ovens and the washing up that makes me want to bury my head in the sink full of suds. Thank god for Mr Matt (the Oxford Uni student, on a placement) to the rescue.

A spare pair of hands makes all the difference.. especially when they are strong and muscly. Keep updated with my month of cooking, travel and sunshine on Instagram and Facebook.

So, quite rightly after such a gruelling morning I took up a horizontal position in the sun for the rest of the afternoon. Only breaking with my relaxation to make a bowl of warming Mushroom Risotto, to remind me of home and mi mama’s cooking. I have used a combination of Mushrooms in this recipe, but I could only get my hands on fresh. If you can get hold of Porcini Mushrooms I would definitely recommend using them. All you need is a small handful, finely chopped. They add a wonderfully intense, rich Mushroom flavour to the Risotto. IMG_4046 Ingredients

  • 1 finely chopped Onion
  • 1 Leek
  • 1 clove of Garlic
  • 25g Butter
  • 500g mixed Mushrooms, I used Portabello and Chestnut
  • 1 tsp dried Thyme leaves
  • 300ml Vegetable Stock
  • 150ml White Wine
  • 300g Arborio Risotto Rice
  • 40g Gorgonzola

To Serve

  • A handful of chopped Parsley
  • A squeeze of Lemon
  • Freshly grated Parmesan

Method

Heat the Butter in a large saucepan, over a medium heat. Add the Onion and Leek and sweat for 5-10 minutes, or until soft. Add the Garlic, Mushrooms, Thyme and cook for a further 5-10 minutes, or until the mushrooms are soft. (If you wanted to, you could cook the Mushrooms separately and add them the the Risotto with the Stock) Once the Mushrooms, Leek and Onion are soft, add the Rice. You want to increase the heat of the pan to medium high. Coat the Rice in all the Butter and juices from the pan. Toss to make sure all the grains are coated before de-glazing with White Wine. Once the Wine has cooked away, add your first ladle of the veggie stock and a generous pinch of salt, the reduce the heat to a simmer. Add the Stock one ladle at a time, stirring the Risotto continuously, until you achieve a smooth creamy texture from the Rice. This will take about 15-20 minutes. Taste the Rice to check if it is cooked at 15 minutes. It shouldn’t be hard but you want it to retain its shape. Add the Gorgonzola and mix through. Taste and season with Salt and Pepper, it is best to season after because some cheeses are quite salty and you don’t want to over do it with the salt. Serve in bowl, scatter over the Parsley, Parmesan and add a squeeze of Lemon juice, for freshness. Enjoy hot (with your feet up…)

Keep me posted if you try this recipe. I’d love to hear your thoughts… Just leave a comment below, or post on Twitter: @tesstheyeschef, Facebook: The ‘YES’ Chef and Instagram: TheYesChef

IMG_4043

See me making it in action…

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