Gorgonzola Dolce Risotto with Mushrooms and Charred Pistachios

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recipe by Lena Geller www.lenaslunchbox.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    903

This risotto is inspired by a dish I had at a fancy supper club in New York. Gorgonzola, creamy and potent, is the star of the dish, while the pistachios add crunch, color, and smokiness. The mushrooms round out the richness of the parmesan and give the risotto an earthy feel.

recipe updated Jul 5, 2018

Ingredients

  • Pistachios icon
    Pistachios
    62g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    30ml
  • Button mushroom icon
    Button mushroom
    150g
  • Garlic clove icon
    Garlic clove
    6g
  • Salt & pepper icon
    Salt & pepper
    1g
  • Chicken stock icon
    Chicken stock
    1200ml
  • Onion icon
    Onion
    82g
  • Risotto rice icon
    Risotto rice
    227g
  • White wine icon
    White wine
    180ml
  • Blue cheese icon
    Blue cheese
    227g
  • Unsalted butter icon
    Unsalted butter
    115g
  • Parmesan cheese icon
    Parmesan cheese
    128g

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Medium cast iron skillet
  • kCook icon Large saucepan
  • kCook icon Large saucepan
  • kCook icon Saucepan

Step preview

  1. Get a clean medium cast iron skillet
  2. Add shelled pistachios
  3. Toast for approx 4min on medium heat until toasted
  4. Chop then set aside
  5. Get a clean large saucepan
  6. Add extra virgin olive oil
  7. Heat on medium heat
  8. Add finely sliced button mushroom
  9. Sauté for approx 6min until soft
  10. Add finely sliced garlic clove
  11. Stir vigorously for approx 1min
  12. Add salt & pepper
  13. Set aside
  14. Get a clean saucepan
  15. Add chicken stock
  16. Heat on low heat until simmering
  17. Get a clean large saucepan
  18. Add extra virgin olive oil
  19. Heat on medium heat
  20. Add finely chopped onion
  21. Sauté until softened
  22. Add risotto rice
  23. Toast for approx 2min
  24. Add white wine
  25. Stir
  26. Transfer one quarter of liquid to rice
  27. Stir constantly for approx 5min until thickened
  28. Transfer one quarter of liquid to rice
  29. Stir for approx 5min until thickened
  30. Transfer one quarter of liquid to rice
  31. Stir for approx 5min until thickened
  32. Transfer the rest of liquid to rice
  33. Stir until thickened and turn off heat
  34. Add blue cheese
  35. Add softened unsalted butter
  36. Stir until smooth
  37. Add finely grated parmesan cheese
  38. Transfer nuts to rice
  39. Transfer mixture to rice
  40. Stir
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