Indulge in Decadence: Wild Mushroom Risotto with Blue Cheese

Wild Mushroom Risotto with Blue Cheese

Today, I’m excited to share a cozy and comforting dish perfect for a chilly autumn evening — my Wild Mushroom Risotto with Blue Cheese. This creamy and savory risotto combines the earthy flavors of wild mushrooms with the tangy richness of blue cheese, creating a truly indulgent experience that is sure to impress your dinner guests or satisfy your own cravings.

Ingredients:

• 200g Arborio rice
• 300g mixed wild mushrooms (such as chanterelles, shiitake, and oyster)
• 2 tbsp fresh thyme leaves
• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• 1L vegetable broth
• 125ml dry white wine
• 100g blue cheese, crumbled
• 50g butter
• 50g grated Parmesan cheese
• To taste
• To taste

Kitchen Tools:

• large skillet
• wooden spoon
• saucepan
• grater

To start, sauté the shallot and garlic in a large skillet with a knob of butter until soft and fragrant. Add the Arborio rice and stir to coat the grains in the butter, allowing them to toast slightly. Deglaze the skillet with the white wine and cook until the liquid has been absorbed.

Meanwhile, in a separate saucepan, heat the vegetable broth until simmering. Begin adding the broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process will take about 20-25 minutes, resulting in a creamy and tender risotto.

In another skillet, sauté the mixed wild mushrooms with fresh thyme leaves until they are golden brown and caramelized. Season with salt and pepper to taste. Once the risotto reaches the desired consistency, stir in the sautéed mushrooms, blue cheese, grated Parmesan, and a final knob of butter for extra richness.

Serve the Wild Mushroom Risotto with Blue Cheese hot, garnished with more fresh thyme leaves and a sprinkle of Parmesan. Each bite is a luxurious blend of creamy rice, umami mushrooms, and tangy blue cheese — a truly decadent experience for your taste buds.

Approximate total weight of cooked dish: 1200g
Approximate number of servings: 4
Average weight of one serving: 300g
Approximate calorie count per serving: 450 calories

One clever tip for this dish is to finish the risotto with a drizzle of truffle oil for an extra layer of decadence and aroma. The truffle oil adds a luxurious touch that elevates the flavors of the dish to a whole new level.

I encourage you to give this Wild Mushroom Risotto with Blue Cheese a try and make it your own by experimenting with different types of wild mushrooms or varying the intensity of the blue cheese. Enjoy the process of creating this indulgent dish in your own kitchen!