Creamy Shiitake Mushroom & Gorgonzola Risotto
Prep time
Cook time
Total time
Serves: 2 servings
  • For BROTH ->>
  • 6 cups WATER
  • For RISOTTO ->>
  • ½ tbsp BUTTER
  • 4 GARLIC CLOVES, chopped
  • 2 cups sliced & washed SHIITAKE MUSHROOMS
  • ½ tbsp BUTTER
  • ⅓ cup ONIONS, finely chopped
  • 1 cup SHIITAKE MUSHROOMS, washed and chopped
  • 1 cup ARBORIO RICE
  • ½ cup + 2 tbsp GORGONZOLA CHEESE
  • 4 tbsp parmesan + extra for garnishing
  • Salt and black pepper to taste
  1. BROTH ->> You can use store bought broth. If making broth at home , you can make it any way with any veggies or meat you like or have on hand. I made stock with the stems of shiitake mushrooms as I had them on hand and I knew shiitake broth will go very nicely with shiitake gorgonzola risotto.
  2. In a deep pot I added about 6-8 cups water and shiitake mushroom stems. Let it simmer for 8-10 mins and then keep the broth warm.
  3. RISOTTO ->>
  4. Melt butter in a pot. To it add garlic and saute. Add mushrooms sliced and saute with pinch of salt and pepper. Once mushrooms are cooked still retaining some shape, take them out and keep them aside. We will use these cooked mushrooms for garnishing.
  5. In the same pot , melt some more butter and add chopped onions to it. Cook and then add chopped mushrooms and cook them until they release all water. To it add arborio rice and stir. Now add few 2-3 ladles of warm broth over top and mix risotto.
  6. Once the water is all absorbed, add some more broth and keep continuing - adding broth, keep stirring and mixing. If you run out of broth, you can always add warm water.
  7. Once rice is fully cooked, add both gorgonzola and parmesan cheese and stir along with salt and black pepper.
  8. Taste and serve garnished with those cooked sliced garlicky mushrooms and more parmesan,
Recipe by Naive Cook Cooks at