Autumn Risotto with Gorgonzola | My Sunny Fall Day at the Farmers Market

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns”.
– George Eliot
 

I can’t think of a better place to be than a local farmers’ market on a sunny autumn day!  Surrounded by locally grown apples, mushrooms, and greens..and yes West Windsor Farmers Market was no exception..thanks to those that came to my book reading, singing and cooking demo…I also had the pleasure of working with mushrooms from Dave’s exotic Mushrooms and wines from Hopewell Valley Winery for a simply smashing plate of  risotto with mushrooms and gorgonzola cheese..
 

And as promised ,here is the recipe
 
Autumn Risotto
! cup Arborio or Carnaroli rice
3 Portobella mushrooms
4 ounces crimini mushrooms
1/2 gallon vegetable broth
3 ounces gorgonzola cheese,cut into small cubes
1 scallion chopped finely
3 tablespoons Extra virgin olive oil
1 cup dry white wine
 
place olive oil and chopped scallions in saute pan. Saute till golden and then place in rice and let toast. Add in white wine and when evaporated add in 3/4 cup broth,stir and then add in 3/4 cup broth when wine evaporates. Stir continuously. Add in sliced mushrooms. Continue cooking and adding in 3/4 broth for approx 15 minutes or until al dente. remove from heat. Add in gorgonzola cheese, stir till melted. Serve warm with freshly grated black pepper.
 
For more recipes, get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions…winner of Gourmand World Cookbook Awards

 
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