creamy cambozola mushroom risotto

comments 11
Fall / Gluten Free / Risotto / Savory

Creamy Cambozola Shiitake and Baby Portobello Mushroom Risotto // Makes 5-6 Servings

2 tb butter
1 tb olive oil
1 shallot, finely diced
1/2 pound baby portobello mushrooms, quartered
1/2 pound medium and large shiitake mushrooms, sliced
1 tb kosher salt, plus more if needed to adjust seasoning
3/4 cup good dry white wine
1 1/2 cup carnaroli rice, may also substitute a short grain rice such as arborio
5-6 cups low sodium vegetable stock, simmering
1/2 lemon, juiced
3 tb cambozola cheese
1/4 bunch parsley, roughly chopped, optional
1/4 cup parmigiano reggiano, grated, optional

In a 2 quart saucepot, bring the stock to a boil, lower the heat, and cover. Melt the butter and add the olive oil in a heavy bottomed medium saucepan or sautoir over medium to low heat. Add the minced shallots and cook until tender and not browned, about 5minutes. Increase heat to medium and add the sliced mushrooms. Sprinkle with salt and continue to cook until mushrooms have sweat through, about 5-10 minutes. Add rice, and stir for one minute. Make sure each grain of rice is equally coated with the mixture.

De-glaze the pan by adding the white wine and stir until all the liquid is completely absorbed. Add 1 cup of the simmering stock and keep stirring until all liquid is absorbed, about 4 minutes. Add a 1/2 cup of more liquid at a time, continuing until each addition of stock is absorbed and until mixture is creamy and rice tender, about 25 minutes.

Stir in cambozola, or mild blue cheese such as gorganzola, until creamy. Adjust seasonings with salt and pepper.

Transfer to serving dish or plates, add a splash of squeezed lemon juice over the top and garnish with chopped parsley and grated parmesan.

11 Comments

  1. Beautiful post, both the message and the recipe! I’m glad your fiance has been with you through trying times. I hope to find a man like that for me, someday. Risotto is on my “learn to cook” list—I intend to get over my apprehension and learn to cook it well it this winter.

  2. So interestingly, life has “happened” to me this past month as well and as I read your post it felt like you knew exactly what I’ve been going through. I recently posted on my blog how I’ve been unable to cook much lately due to “life” getting in the way and also how I’ve been longing for something comforting. Can you get more comforting than this mushroom risotto? I doubt it. So thanks for sharing.

    Also, I love all the pictures of your bowls. I have a thing for bowls, and these are lovely.

  3. Thanks for sharing. Our family is being severely tried as well, being “pulled toward the face of an ultimate test.” We’re in those times that try the soul to see what we’re made of. You & your family are in my prayers. I love how you manage to find comfort & the sweetness of life in your difficult challenge. It encourages me that I can, too. My son loves cooking & mushrooms. He’s determined to try your recipe. I can’t wait, because I love mushrooms as well=)

  4. Your photos alone made me want to try this recipe! I’ve never made anything quite like this, but I’m going to take a chance and get what I need at the store and take the plunge! I’ll post back once I have made it to let you know how I did!

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