Risotto With Gorgonzola And Pistachios

* Exported from MasterCook *

RISOTTO WITH GORGONZOLA AND PISTACHIOS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive Oil
1/2 sm Onion -- finely chopped
3/4 c Arborio Rice
1/2 c Dry White Wine
2 3/4 c Chicken Stock -- (approx)
1/3 c Crumbled Gorgonzola Cheese
Freshly Ground Black Pepper
To taste
1/2 c Freshly Grated Parmesan
3 tb Unsalted Butter
4 tb Shelled Pistachios -- finely
Chopped

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. 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

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