Mushroom Gorgonzola Risotto

Serving Size: 8-10

Use slow cooker 2 1/2 hours


  • 7 tbsp butter
  • 1 medium onion, diced
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 1 tsp fresh marjoram
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 4 1/2 cup chicken broth or beef broth
  • 1/2 lb crimini mushrooms
  • 1/2 lb portobello muchroom
  • 1/2 lb white or brown mushrooms
  • 1 cup gorgonzola cheese
  • 1 cup balsamic vinegar
  • 4 tbsp honey


  1. In a large sauce pan over medium-high heat, melt 2 tbsp butter
  2. Cook onions and seasonings until onions are translucent, 5 minutes
  3. Add rice and sauté, 2 minutes
  4. Add the wine and cook another 1-2 minutes to evaporate some of the alcohol
  5. Scrape the mixture into slow-cooker
  6. Add the broth
  7. In the sauté pan, add the rest of the butter to melt
  8. Add the mushrooms and sauté for 8-10 minutes until they brown a bit
  9. Add mushroom mixture to slow cooker and stir to combine
  10. Set slow-cooker on high heat for 2 hours
  11. Check periodically to ensure broth does not totally evaporate
  12. If need be, add more broth



  1. To make the balsamic drizzle, place vinegar and honey in a saucepan and bring to boil
  2. Reduce heat and simmer until mixture has reduced to a syrup consistency, approximately 10 minutes
  3. Remove from heat and cool
  4. When risotto is done, stir in the gorgonzola cheese and melt
  5. Season with salt and pepper
  6. The risotto will keep approximately and hour on the warm setting

Thanks to the Edmonton Journal for the recipe!

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