Mushroom and Gorgonzola Risotto

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1 tablespoon, finely chopped)
• Parmesan cheese (1/4 cup, grated)
• Butter (2 tablespoons)
• White wine (1/2 cup)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Gorgonzola cheese (1/2 cup, crumbled)
• Mushrooms (1 pound, sliced)
• Arborio rice (1 cup)

Instructions

1. Melt the butter in a large saucepan over medium heat.
2. Add the finely chopped onion and minced garlic to the pan, sautéing until they become soft and fragrant, which should take approximately 5 minutes.
3. Introduce the sliced mushrooms to the pan and cook for about 8 minutes. Continue until the mushrooms have released their moisture and have started to gain a golden brown color.
4. Stir in the Arborio rice, ensuring that each grain is well-coated with the butter, onion, garlic, and mushroom mixture.
5. Pour in the white wine and simmer, stirring occasionally, until the rice has fully absorbed the wine.
6. Begin to gradually add the vegetable broth, approximately 1/2 cup at a time. After each addition, stir continuously and wait until the broth is fully absorbed before adding more. This process should continue for about 20 minutes, until the rice becomes creamy and achieves an al dente texture.
7. Once the rice is cooked to your liking, stir in the crumbled Gorgonzola and grated Parmesan cheeses. Continue to stir until both cheeses are fully melted and well incorporated into the risotto.
8. Season your risotto with salt and pepper according to your preference.
9. Remove the risotto from the heat and allow it to rest for a few minutes before serving. This allows the flavors to meld together beautifully.
10. Serve the risotto while still warm, garnishing each plate with a sprinkle of finely chopped fresh parsley to add a pop of color and freshness.