Gorgonzola Dolce Risotto with Mushrooms and Charred Pistachios

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recipe by Lena Geller https://lenaslunchbox.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    903
based on 1 ratings

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.

Inspired by: https://lenaslunchbox.com/2015/07/14/gorgonzola-dolce-risotto-with-mushrooms-and-charred-pistachios/

recipe updated Oct 8, 2019

Ingredients

  • Pistachios icon
    Pistachios
    about ½ cup (62g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tbsp (59ml)
  • Button mushroom icon
    Button mushroom
    5
  • Garlic clove icon
    Garlic clove
    1
  • Salt & pepper icon
    Salt & pepper
    1 dash
  • Chicken stock icon
    Chicken stock
    5 cups (1200ml)
  • Onion icon
    Onion
    about ½ cup (82g)
  • Risotto rice icon
    Risotto rice
    1⅛ cups
  • White wine icon
    White wine
    ¾ cup (180ml)
  • Blue cheese icon
    Blue cheese
    1 cup
  • Unsalted butter icon
    Unsalted butter
    about ½ cup (115g)
  • Parmesan cheese icon
    Parmesan cheese
    ¾ cup

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. 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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