Ultra-Creamy Wild Mushroom & Gorgonzola Risotto Tips, FAQ & printable recipe

Tips for success

For the best texture, use Carnaroli or Vialone Nano rice if available—they have a higher starch content than regular long-grain rice.

Keep the broth at a gentle simmer throughout the cooking process; adding cold broth will lower the pan temperature and extend the cooking time. Stir in a figure-eight motion to encourage the rice to release its starch evenly.

Don't skip the mantecatura—this final off-heat beating with cold butter and cheese is what gives risotto its signature creaminess. Use a good-quality Parmesan and Gorgonzola Dolce for the best flavor. If the risotto becomes too thick after sitting, loosen it with a splash of hot broth before serving.

Variations

• Truffle Risotto: Add 1-2 teaspoons of truffle oil just before serving, or shave fresh black truffle over the top for an extra luxurious flavor. Omit the mushrooms if desired.
• Butternut Squash: Roast 1 cup of cubed butternut squash and fold it into the risotto before adding the cheese. The sweetness pairs well with the Gorgonzola.
• Chicken and Mushroom: Add 1 cup of shredded cooked chicken along with the mushrooms for a heartier version. Use chicken broth for extra flavor.
• Vegan Option: Substitute the butter with vegan butter, use nutritional yeast in place of Parmesan, and choose a vegan blue cheese alternative. Use vegetable broth.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to restore creaminess.

Freezer

Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently with broth.

Reheat

Reheat in a saucepan over medium-low heat, adding 2-3 tablespoons of broth per serving, stirring until hot and creamy.

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore its creamy texture. Avoid microwaving, which can make it sticky and unevenly heated.

Risotto is best enjoyed fresh, but the mushrooms can be seared in advance and kept in the refrigerator for up to 2 days.

The entire dish can also be made ahead, then reheated with additional broth to loosen it. For best results, prepare the full risotto no more than 1 day ahead and reheat gently, adding broth as needed.

Serving ideas

Serve the risotto in warm, shallow bowls to showcase its creamy texture. Garnish with the reserved seared mushrooms, a sprinkle of fresh thyme, and a generous crack of black pepper.

For a touch of elegance, add a few shavings of Parmesan on top. This dish pairs beautifully with a crisp green salad and a glass of the same white wine used in cooking.

Risotto is a satisfying main course on its own, but it can also be served as a side dish to roasted chicken or grilled fish.

For a vegetarian meal, use vegetable broth and omit the Parmesan for a dairy-free version (though the cheese is a key flavor). The richness of the Gorgonzola makes this a dish to enjoy in moderation, as it's quite indulgent.

Frequently asked questions

Recipe card

Ultra-Creamy Wild Mushroom & Gorgonzola Risotto

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

• 300 g mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
• 4 tbsp unsalted butter, divided
• 2 tsp fresh thyme leaves, divided
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 1/2 cups Carnaroli rice (or Arborio)
• 1/2 cup dry white wine
• 5-6 cups hot vegetable or chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 100 g Gorgonzola Dolce, crumbled
• Cracked black pepper, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, sulfites, mollusks

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

60 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.