Gorgonzola Dolce Risotto with Mushrooms and Charred Pistachios

by

Lena Geller

POSTED April 12, 2016 (LAST UPDATED September 15, 2020)

Serves

4

Total Time

50mins

Calories

1045

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 ou...

recipe-image

    INGREDIENTS


  • Pistachios icon
    Pistachios

    ½ cup (about 62 g)shelled

  • Extra virgin olive oil icon
    Extra virgin olive oil

    ¼ cup (about 60 ml)

  • Button mushroom icon
    Button mushroom

    150 g (about 5)finely sliced

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)finely sliced

  • Salt & pepper icon
    Salt & pepper

    ⅛ teaspoon

  • Chicken stock icon
    Chicken stock

    5 cups (about 1.2 L)

  • Onion icon
    Onion

    ½ cup (about 82 g)finely chopped

  • Risotto rice icon
    Risotto rice

    227 g (about 227)

  • White wine icon
    White wine

    ¾ cup (about 180 ml)

  • Blue cheese icon
    Blue cheese

    227 g (about 2 cups)

  • Unsalted butter icon
    Unsalted butter

    ½ cup (about 115 g)softened

  • Parmesan cheese icon
    Parmesan cheese

    128 g (about ¾ cup)finely grated

    METHOD


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

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