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Mushroom and Blue Cheese Risotto


For the mushrooms:

  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic finely chopped
  • 250 grams (8.8 ounces) cremini mushrooms sliced
  • fresh thyme finely chopped
  • salt to taste

For the risotto:

  • 1 liter (4 cups) vegetable stock
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 small white onion finely chopped
  • 320 grams (11.3 ounces) rice (Arborio, Carnaroli or Vialone nano)
  • 60 ml (1/4 cup) dry white wine
  • 100 grams (3.5 ounces) blue cheese diced (I used gorgonzola dolce)
  • 20 grams ( 1½ tablespoon) cold butter cubed
  • 20 grams (¼ cup) grated Parmesan cheese
  • freshly ground black pepper
  • fresh thyme finely chopped


  1. In a medium saucepan, bring the vegetable stock to a boil over medium-high heat. Once it's boiling, lower the heat to low to keep it warm.
  2. Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the garlic and sautee until fragrant.
  3. Add the mushrooms and thyme, and cook for about 5 to 8 minutes, or until the mushrooms have softened.
  4. Season to taste, then remove from the pan and set aside.
  5. Add 1½ tablespoon of oil to the pan, and sautee the onion until soft and translucent.
  6. Add the rice and toast it, stirring often, for about 2-3 minutes or until the edges have turned translucent but the center is still opaque.
  7. Pour in the white wine and, when it has been absorbed, add just enough stock to cover the rice and reduce the heat to medium-low.
  8. Keep adding ladlefuls of stock, stirring continuously and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
  9. About halfway through, add the mushrooms and mix well.
  10. When the rice is al dente, remove from heat and stir in ¾ of the gorgonzola, Parmesan cheese, and butter.
  11. Serve the mushroom and blue cheese risotto topped with the remaining gorgonzola, fresh thyme, and freshly ground black pepper.

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