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RISOTTO WITH GORGONZOLA AND PISTACHIOS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Risotto
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1/2 small onion -- finely chopped
3/4 cup Arborio rice
1/2 cup dry white wine
2 3/4 cups chicken stock
1/3 cup crumbled Gorgonzola cheese
freshly ground black pepper -- to taste
1/2 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter
4 tablespoons finely chopped, shelled pistachios
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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Per serving: 835 Calories; 49g Fat (56% calories from fat); 26g Protein; 61g
Carbohydrate; 79mg Cholesterol; 1859mg Sodium
Nutr. Assoc. : 0 0 0 0 0 2280 0 1034 0 1139
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