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Try this Risotto with Gorgonzola and Pistachios recipe, or contribute your own.
Heat oil in heavy saucepan over medium heat. Saute onion 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. Dont 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 Recipe By :
jlburgart 3y agoYummy! This was a new addition to our risotto routine and we loved it. The blue cheese added a nice tang but it wasn't overdone and the nuts added a nice little crunch. Will do again.
creekcookin 4y agoPerfect! Beautiful flavors! My new go to risotto.
dancytm 7y agoThis was fantastic ! I made this one night with a juicy pork and rosemary brussel sprouts. It has since become a favorite recipe in my home. Even if you're out of pistachios, this is a tasty dish.