Dolcelatte Blue Cheese and Mushroom Risotto

Let's dive into the realm of rich and indulgent flavours with a dish that perfectly combines the earthiness of mushrooms with the luxurious creaminess of Dolcelatte blue cheese. Cook this mouth-watering risotto at home.

The Art of Risotto

Risotto, a staple in Italian cuisine, is a dish that requires patience and attention to detail. The key to a perfect risotto lies in the technique of gradually adding warm broth to the Arborio rice while stirring continuously. This slow process allows the rice to release its starches, resulting in a creamy and luscious texture.

A Symphony of Flavours

The Dolcelatte blue cheese imparts a distinctive richness to the risotto, complementing the earthy notes of the mushrooms. Its creamy and slightly tangy profile enhances the overall flavour, creating a delightful harmony.


  • 1 cup Arborio rice
  • Salt and pepper to season
  • 3 cups vegetable or chicken broth and 4 tablespoons unsalted butter
  • ½ onion (or spring onions), finely chopped
  • Mushrooms - champignon, cremini, or button, sliced
  • ½ Dolcelatte blue cheese (75g)
  • Grated Parmigiano cheese
  • 50ml white wine
  • Optional parsley or basil

The cooking process

Step 1: In a large saucepan, bring the vegetable or chicken broth to a simmer and keep it warm.

Step 2: In a separate deep pan or saucepan, melt 2 tablespoons of butter over medium heat. Add the onions (you can try adding spring onions for more colour), sautéing until they turn translucent and fragrant.

Step 3: Add the sliced mushrooms and continue cooking until they are golden brown and have released their moisture.

Step 4: Push the mushrooms to the side of the pan and add the remaining 2 tablespoons of butter to the centre, then stir in the Dolcelatte cheese until it melts and blends into mushrooms, creating a velvety texture. Add a pinch of salt and pepper.

Step 5: Add the Arborio rice and leave it for a couple of minutes until it absorbs the cream.

Step 6: In the event that you are using white wine, add it to the pan and stir until it evaporates. This step is optional but adds a delightful depth of flavour.

Step 7: Begin adding the warm broth to the pan, one ladleful at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process for about 20-25 minutes until the rice is al dente and has a creamy consistency.

Step 8: Remove the risotto from the heat, add the Parmigiano cheese to your taste and let it rest for a few minutes to allow the flavours to meld together.

Step 9: Serve the risotto hot, garnished with fresh basil or parsley.

This dish is perfect for a cosy dinner or a special occasion when you want to treat yourself and your loved ones to a gourmet experience. The combination of the velvety risotto with the savoury mushrooms and the richness of the blue cheese will surely leave a lasting impression. So, roll up your sleeves, gather the ingredients, and embark on a culinary journey with our Dolcelatte and Mushroom Risotto. And the added bonus, it's a one-pot meal so light on the washing up afterwards.

Bon appétit!

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