Risotto with gorgonzola & mushrooms
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 baby leeks, finely sliced
- 1 shallot, finely chopped
- 2 cloves garlic, peeled and crushed
- 4 Tbsp extra virgin olive oil, plus extra for drizzling
- 50g Butter
- 300 g Arborio rice
- 2 cups dry white wine
- 350 ml organic chicken stock
- sea salt and freshly ground black pepper, to taste
- 8 brown mushrooms, chopped and fried
- 1/2 cup Gorgonzola cheese
- 20 g fresh sage leaves, finely chopped
- Parmesan, grated, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Place a saucepan over a low heat and fry the leeks, shallot and garlic in the olive oil and butter until soft.
- Add the Arborio rice and stir.
- Stir in the white wine until absorbed.
- Gradually add the chicken stock, stirring until absorbed. (This could take 15 to 20 minutes.) Remove from the heat and season.
- Drizzle the mushrooms with olive oil, top each with the sliced Gorgonzola and a sage leaf, then roast for 5–10 minutes. Serve with the risotto and Parmesan.
Wine: Single Vineyard Le Petit Shannon Pinot Noir 2012 (Shannon Vineyards)
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