Risotto with champignons and dor-blue cheese
1 serving
35 minutes
Mushroom and blue cheese risotto is a refined dish of Italian cuisine that embodies the sophistication of taste and texture. Risotto originated in northern Italy and became a symbol of culinary mastery due to its creamy flavor achieved by slowly simmering rice with broth. In this version, mushrooms add a rich earthy aroma, while white wine reveals the depth of flavor nuances. Two types of cheese – tangy blue cheese and delicate parmesan – create a rich creamy consistency with a hint of spice. This dish is perfect for both cozy family dinners and festive gatherings, and its soft and rich taste makes it a favorite among Italian gastronomy enthusiasts.
1
We rinse and dry the rice. We grate the cheese.
- Rice: 100 g
- Grated Parmesan cheese: 50 g
2
Chop the mushrooms into small cubes and finely chop the onion. Sauté the onion in butter until soft, add the mushrooms, and once they release their juice, stir and simmer for 2-3 minutes, then add the rice and mix thoroughly.
- Fresh button mushrooms: 5 piece
- Onion: 1 head
- Butter: 20 g
- Rice: 100 g
3
Pour in 2 tablespoons of wine, evaporate, add broth, salt, add basil, and simmer on low heat, occasionally adding broth (if the broth is salty, do not add salt).
- Dry white wine: 30 ml
- Chicken broth: 200 ml
- Dried basil: to taste
4
We simmer it, constantly stirring and adding broth, until the rice is soft and a creamy sauce forms. Then we add pepper, cardamom, Parmesan, and blue cheese. When the cheeses melt and the sauce takes on a rich color and certain thickness, the dish is ready.
- Chicken broth: 200 ml
- Ground black pepper: to taste
- Ground cardamom: pinch
- Grated Parmesan cheese: 50 g
- Dorblu cheese: 20 g
