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Risotto with mushroom and cheese

  • Total Time: 58 mins
  • Yield: 4 1x


  • of an onion
  • 1 tablespoon of olive oil
  • 1 cup of arborio rice
  • or 3 cups of chicken broth
  • ¼ cup of white wine (you can add more if you like)
  • 1 teaspoon of butter
  • ¾ cup of mushrooms
  • ½ cup of liquid cream
  • 1 large tablespoon of gorgonzola cheese
  • ½ cup of Parmesan cheese
  • Parsley for garnish


  1. Chop the onion into thin squares.
  2. In a skillet with some oil, fry the onion for about 3 minutes, add the rice.
  3. Stir well and add a little bit of chicken broth.
  4. Keep stirring; as the rice starts drying out, add more broth.
  5. After about 15 minutes of cooking, add the white wine and continue stirring.
  6. Meanwhile, in another pan with butter, sauté the mushrooms for about 4 minutes, add the cream and cook for about 2 more minutes, turn off the heat and set aside.
  7. Meanwhile, in our risotto, add the cheeses.
  8. When the rice is at the desired point (i.e. at about 25 minutes of cooking), add the mushroom mixture.
  9. Cook for about 3 more minutes, and then turn off the heat.
  10. Serve the risotto with parmesan cheese and chopped parsley.
  • Prep Time: 30 mins
  • Cook Time: 28 mins