gorgonzola dolce risotto with mushrooms and charred pistachios

closeuprisotto

spoonrisotto

stachandcheese

risotto2

bowlofrisotto

in greek mythology, gods and goddesses eat ambrosia as their primary form of sustenance. it’s never clarified what ambrosia actually is, physically, but i’m betting that it changes based on the preferred tastes of the consumer.

i’m thinking that this risotto is probably what ambrosia tastes like to gaia (mother earth). it tastes like.. a forest? a creamy, nutty bowl of happiness fit for the gods.

gorgonzola is effortlessly the star of the dish, with the pistachios adding crunch, color, and smokiness, and the mushrooms rounding out the richness of the parmesan and (entire stick of) butter. the steps are so super easy, they just require a lot of patience! make it!!!!!!

makes 4 servings

ingredients

  • 1/2 cup shelled pistachios
  • 1/3 pound shiitake mushrooms, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1/4 cup olive oil, divided
  • salt and pepper
  • 1/2 pound arborio rice
  • 1/2 cup finely chopped onion
  • 3/4 cup white wine
  • 5 cups chicken broth
  • 1/2 pound gorgonzola dolce, cut into chunks and at room temperature
  • 1/2 cup butter (1 stick)
  • 4 1/2 oz parmesan, finely grated

toast the pistachios in a bare cast iron skillet over medium heat for five minutes, or until they begin to turn black. remove and coarsely chop; set aside. heat 2 tbsp of olive oil in a medium saucepan, and add the mushrooms. sauté, stirring sporadically for about six minutes (they should be soft. be careful not to overdo it or they’ll get rubbery). during the last minute, add the garlic and stir vigorously. season quickly (from above) with salt and pepper, then remove mixture to a bowl (there will be brown bits stuck to the bottom of the saucepan. these are super flavorful and will be released once the wine is added later on). in a small saucepan on a different burner, warm the chicken broth over the lowest heat, keeping it at a light simmer. in the same saucepan used for the mushrooms, heat the remaining 2 tbsp of tbsp olive oil. sauté the onions until translucent, then dump in all of the rice. toast for two minutes, stirring constantly. add the wine and stir until completely reduced. lower the heat slightly (to medium low) and start ladling in the chicken broth. add it about 1/2 cup at a time, stirring with a wooden spoon until it has been absorbed by the rice. continue this for about 25 minutes (it’s a lot of standing and stirring! around the 15 minute mark, you’ll probably start doubting yourself/convincing yourself that it’s ready. IT’S NOT. HANG IN THERE). once all the broth is gone, the rice should be pillowy and not at all al dente. it should lazily slop off the spoon when provoked. add the chunks of gorgonzola and continue to stir until melted. remove from heat and add the parmesan, butter, and pistachios. stir in the mushroom mixture. serve in shallow white bowls, garnished with extra pistachios and shaved parmesan. eat immediately!!!!

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