Risotto With Gorgonzola And Pistachios Recipe - Cooking Index
Risotto With Gorgonzola And Pistachios Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil |
| 1/2 tablespoon | 7.5ml | Onion - finely chopped (small) |
| 3/4 cup | 120g / 4.2oz | Arborio rice |
| 1/2 cup | 118ml | Dry white wine |
| 2 3/4 cups | 651ml | Chicken stock - (approx) |
| 1/3 cup | 48g / 1.7oz | Crumbled gorgonzola cheese |
| Freshly ground black pepper - to taste | ||
| 1/2 cup | 118ml | Freshly grated parmesan |
| 3 tablespoons | 45ml | Unsalted butter |
| 4 tablespoons | 60ml | Shelled pistachios - finely chopped |
Heat oil in heavy saucepan over medium heat. Sauteeonion until translucent, about 3 minutes. Add rice and stir 1 minute. Add wine and stir until liquid has evaporated.
Meanwhile, heat chicken stock to a low simmer in a separate saucepan. Reduce heat, cover and keep warm.
Add 1/2 cup stock to rice and simmer until liquid is absorbed, stirring frequently. Continue adding remaining stock, 1/2 cup at a time, in the same fashion, allowing each addition to be completely absorbed before adding more. This should take about 30 minutes. The rice will be done when tender but still slightly firm to the bite on the inside. Don't allow it to overcook and keep in mind you may not need to add all of the stock and you may find you need a bit more.
Add Gorgonzola and stir until melted. Remove from heat. Season with pepper. Stir in Parmesan, butter and 3 Tbs of pistachios. Transfer to serving dish. Sprinkle with remaining pistachios
Source:
Jeff Smith
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