Thursday, March 1, 2012

Mushroom and Gorgonzola Risotto

My wife has finally convinced me that Bitchin Kitchen is a show worth watching.  I’ve become a bit disillusioned with cooking shows (except you Good Eats, and you will be sorely missed) because they more or less offer the same style, recipe types, and ingredient base.  It’s just not what I’m looking for right now.  But Bitchin Kitchen is not a cooking show.  It’s a half hour crazy-fest that just happens to also feature food.  Even if you don’t cook, I highly recommend catching an episode for entertainment.  I especially enjoy her side kicks.

Most of the show centers around Mediterranean food, and her risotto recipes especially stand out.  This is my melding of her ingredient suggestions with my risotto recipe.  Enjoy.

Mushroom and Gorgonzola Risotto
Adapted from Bitchin Kitchen

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 garlic cloves, minced
1 pound portabella mushrooms, chopped
2 cups Aborio rice
½ cup white wine
2 ½ cups low-sodium chicken stock
2 ½ cups water
⅓ cup Gorgonzola cheese, crumbled
¼ cup Parmesan cheese, grated
salt and pepper
Parsley, to garnish

In a small pot over medium low heat add the water and chicken stock until simmering.  In a heavy bottomed pan (I like a dutch oven, but any heavy pot will do), combine the butter and oil over medium heat until foaming, add the onion and some salt and cook for about 3-5 minutes. Add the mushrooms and cook until the mushrooms begin to brown, about 7-8 minutes.  Add garlic and cook 30 seconds.  Add the rice and stir constantly until the rice is slightly colored and smells toasted. This will take about 3 minutes. Add the wine and stir until absorbed. Reduce the heat slightly and add about 1 cup of the stock, stirring constantly until all of the stock has been absorbed. Make sure the mixture is bubbling slightly but not boiling.  Repeat until about 20 minutes have passed and taste rice (note: you may not have to use all the stock/water). When slightly al dente add the Gorgonzola and Parmesan.  Season with salt and pepper.  The risotto should be slightly runny and not extremely thick.  Garnish with parsley and serve.