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September 22, 2020

Wild Mushroom Risotto with Blue Cheese

Posted on May 25, 2015 by in rice

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Wild Mushroom Risotto

Wild Mushroom Risotto is my ultimate comfort food! It’s like a hug in a bowl, so when I am strapped for time and in need of something belly-warming, risotto is on the menu!

Risotto is also the one dish that so many people are intimidated by! I think we are intimidated because we hear about “the perfect al dente bite”, ladle-by-ladly stock adding! All to confusing for me. I often make an oven-baked risotto that really takes the sting out of making risotto. This is what one visitor to my blog had to say:

“Tried this yesterday, it was awesome! I will never make risotto on the stove-top again! Thanks for this delicious recipe!”

Even with the stove-top method, I sometimes cut some corners and yes maybe  an Italian Stallion hunk chef will criticize my Wild Mushroom Risotto, but hey I need to just feed my family and so do you!

We eat at least 2-3 meatless meals a week and the  Wild Mushroom Risotto with Blue Cheese is so delicious that no one at the table asks for meat. A punnet wild mushrooms and a wedge of Fairview Blue Rock, cost almost the same as 500g meat, but the Wild Mushroom  Risotto is different and….. did I mention delicious?

Wild Mushroom Risotto

 Wild Mushroom Risotto with Blue Cheese

serves 4 – 6


750 ml mushroom or chicken stock

1 punnet Wild Mushrooms cut bigger mushrooms, but keep small ones whole for serving
30 ml olive oil
1 medium onion – very finely chopped
1 clove of garlic – crushed
250 ml Arborio rice
1/2 cup dry white wine

125 ml finely grated Parmesan Cheese

125 ml cream
1/2 cup crumbled Fairview Blue Rock

100 ml chopped pistachios ( optional)

Wild Mushroom Risotto


Pour the stock into a saucepan and bring to a simmer. Keep liquid hot. In a large, heavy saucepan over low heat, heat oil. Add the onion and garlic and sliced mushrooms saute about 5 minutes or until the onions are translucent. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes.
Add one ladle-ful of the hot stock, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
Continue adding the stock, one ladle-ful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer. Now add the cream and crumbled Blue cheese and allow to melt into the risotto! Pan-fry the smaller mushrooms in a little butter. Serve with pan-fried baby mushrooms and chopped pistachios (optional)

For the quicker effortless method:

Follow all the steps up to where you have to start adding the stock. Now, add ALL the stock, turn the heat to its lowest setting. Place the lid on the risotto and leave for 15 minutes. Once all the liquid is absorbed, add the cream and  the crumbled Blue cheese and allow to melt into the risotto! Serve with pan-fried baby mushrooms and chopped pistachios (optional)

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  1. Blue Cheese Potato Bake - Classic, yet so different! - My Easy Cooking - May 16, 2017

    […] Luckily for me, my family love blue cheese. I have a few signature blue cheese dishes that they “demand” every now and then. Their most favorite one of course has to be The Blue Cheese Gnocchi with Toasted Walnuts. Short on the heels of that one is the Wild Mushroom Risotto with Blue Cheese. […]

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