Gorgonzola Dolce Risotto with Mushrooms and Charred Pistachios
Serves
4
Total Time
50mins
Calories
1047
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...
- Pistachios60 gshelled
- Salt & pepper1 dash
- White wine180 ml
- Blue cheese225 g
- Unsalted butter115 gsoftened
- Parmesan cheese130 gfinely grated
- Extra virgin olive oil4 tablespoons
- Button mushroom150 gfinely sliced
- Chicken stock1.2 L
- Garlic clove1finely sliced
- Risotto rice225 g
- Onion80 gfinely chopped
Ingredients
- 1. Add pistachios to a clean medium cast iron skillet
- 2. Fry until toasted - approx 4 min, medium heat
- 3. Chop then set aside
- 4. Heat extra virgin olive oil in a clean large saucepan - medium heat
- 5. Add button mushroom and sauté until soft - approx 6 min
- 6. Add garlic clove and stir vigorously - approx 1 min
- 7. Season with salt & pepper and set aside
- 8. Heat chicken stock in a clean saucepan until simmering - low heat
- 9. Heat extra virgin olive oil in a clean large saucepan - medium heat
- 10. Add onion and sauté until softened
- 11. Add risotto rice and toast for 2 min stirring gently
- 12. Stir in white wine
- 13. Add 1/4 of the hot chicken stock and stir constantly until thickened - approx 5 min
- 14. Add 1/4 of the stock and stir until thickened - approx 5 min
- 15. Add another quarter of the stock and stir until thickened - approx 5 min
- 16. Transfer the rest of the stock, stir until thickened and turn off heat
- 17. Add blue cheese and unsalted butter to the rice
- 18. Stir until smooth
- 19. Stir in parmesan cheese, nuts and mushroooms
- 20. Serve and enjoy
Method
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