Ultra-Creamy Wild Mushroom & Gorgonzola Risotto Step-by-step instructions

Before you start

Before starting, prepare all ingredients: clean and slice the mushrooms, mince the garlic and shallot, and grate the Parmesan. Have the broth hot and ready in a saucepan over low heat.

Measure out the rice, wine, butter, and cheeses so everything is within reach. Set aside half of the cooked mushrooms for garnish. Keep a ladle and a wooden spoon nearby, as you'll be stirring frequently.

Instructions

Sear and Toast

1. 1Sear the Mushrooms
   Heat 2 tablespoons of butter in a large skillet over high heat until foaming. Add the sliced wild mushrooms and spread them in a single layer. Cook without stirring for 2–3 minutes until deeply browned on the bottom. Add half the thyme and the minced garlic, then continue cooking for another 2–3 minutes, stirring occasionally, until the mushrooms are caramelized and fragrant. Remove half of the mushrooms to a plate and set aside for garnish.
   Look for The mushrooms are deeply golden and release a nutty aroma; the pan is almost dry.
   Tip Do not crowd the pan—cook in batches if needed to ensure proper searing.
2. 2Toast the Rice
   Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced shallot and cook, stirring, for 1–2 minutes until translucent. Add the Carnaroli rice and stir to coat every grain with butter. Toast the rice for about 2 minutes, stirring constantly, until the edges of the grains become translucent and the rice smells nutty.
   Look for The rice grains are coated in butter and have a slightly translucent edge.
   Tip Toasting the rice builds flavor and helps the grains stay separate while cooking.
3. 3Deglaze with Wine
   Pour the white wine into the skillet with the rice. Stir continuously as the wine bubbles and reduces, scraping up any browned bits from the bottom of the pan. Cook until the wine is almost fully absorbed, about 2–3 minutes. The steam will rise dramatically as the wine hits the hot pan.
   Look for The wine is mostly absorbed and the rice looks slightly creamy.
   Tip The wine adds acidity and depth; let it fully absorb before adding broth.

At the end of this phase, the mushrooms are deeply golden and have released their moisture, leaving a rich, nutty aroma. The rice is coated in butter and has a translucent edge, indicating it's ready to absorb liquid. The pan should have no burnt bits, only a beautiful fond that will flavor the risotto.

Simmer and Stir

4. 4Add the Broth Ladle by Ladle
   Begin adding the hot broth one ladleful at a time, about 1/2 cup each, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Continue this process for about 18 minutes, maintaining a gentle simmer. The rice should be creamy on the outside and slightly al dente in the center when done.
   Look for The rice is tender but still has a slight bite; the mixture is loose and creamy.
   Tip Keep the broth hot to maintain a steady simmer; stir often to release starch.
5. 5Mantecatura – Finish with Butter and Cheese
   Remove the skillet from the heat. Immediately beat in the remaining 2 tablespoons of cold butter (from the 4 tbsp total) until melted and glossy. Add the grated Parmesan and the crumbled Gorgonzola Dolce, stirring vigorously until the cheese melts and the risotto becomes silky and creamy. The mantecatura technique creates the signature velvety texture.
   Look for The risotto is thick, glossy, and slides slowly off the spoon.
   Tip Work quickly off the heat to emulsify the butter and cheese without curdling.

After about 18 minutes of gradual broth additions, the rice is tender but still al dente, and the mixture is creamy and slightly loose. The kitchen smells of earthy mushrooms and wine. The risotto should not be soupy, but it should have a fluid, flowing consistency that will thicken slightly once the cheese is added.

Finish and Serve

6. 6Season and Serve
   Taste the risotto and adjust seasoning with salt if needed (the cheese is salty). Serve immediately in warm bowls. Top each portion with the reserved seared mushrooms, a sprinkle of fresh thyme leaves, and a generous crack of black pepper. For the perfect texture, serve right away while the risotto is still flowing and creamy.
   Look for The risotto is creamy and loose, not stiff; mushrooms are golden on top.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Risotto continues to thicken as it sits, so serve promptly for the best consistency.

The final risotto is glossy, silky, and thick enough to mound slightly on a plate but still spread slowly. The Gorgonzola and Parmesan are fully melted, and the reserved mushrooms add a savory garnish.

The dish is best served immediately, with steam rising and the aroma of fresh thyme and cheese inviting you to take the first bite.

Common mistakes

A common mistake is adding too much broth at once, which can make the rice soupy and unevenly cooked. Always add the broth in small ladlefuls and wait for each to be absorbed. Another pitfall is stirring too infrequently, which prevents the rice from releasing starch and can cause sticking.

Also, avoid overcooking the mushrooms—sear them over high heat until just caramelized, not soggy. Finally, never rinse the rice before cooking, as that removes the starch essential for creaminess.

How to tell it’s done

The risotto is done when the rice is tender but still has a slight resistance in the center (al dente). The texture should be creamy and loose, not stiff or dry.

A spoonful dropped onto a plate should slowly spread out. The final dish should be glossy and smooth, with the cheese fully melted. If it feels too thick, stir in a splash of hot broth to loosen it.

• Shellfish: 145°F (63°C) in the thickest part