Risotto with Gorgonzola and mushrooms

Risotto with Gorgonzola and mushrooms

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  • 4
  • Easy
  • 20 minutes
  • 40 minutes
  • Single Vineyard Le Petit Shannon Pinot Noir 2012 (Shannon Vineyards)
  • Buy Ingredients Here


  • 2 baby leeks, chopped
  • 1 shallot, chopped
  • 2 garlic cloves, crushed
  • 2 t olive oil, plus extra for drizzling
  • 50 g butter
  • 1 cup risotto rice
  • 1 cup white wine
  • 3 cups chicken stock
  • Sea salt and freshly ground black pepper, to taste
  • 8 brown mushrooms
  • 150 g Gorgonzola, sliced
  • 6 sage leaves
  • Grana Padano, grated, to serve

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    April 1, 2015

    Easy to follow, just enough for my family (2 adults, 2 kids) the mushrooms add a perfect balance to the flavours. Delicious!