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Risotto With Gorgonzola & Pistachios

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Chopped
  2. 3 tb Unsalted Butter
  3. 2 3/4 c Chicken Stock -- (approx)
  4. 4 tb Shelled Pistachios -- finely
  5. To taste
  6. 1/2 sm Onion -- finely chopped
  7. Freshly Ground Black Pepper
  8. 1/2 c Freshly Grated Parmesan
  9. 3/4 c Arborio Rice
  10. 2 tb Olive Oil
  11. 1/3 c Crumbled Gorgonzola Cheese
  12. 1/2 c Dry White Wine
Contains MilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 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.
  2. Meanwhile, heat chicken stock to a low simmer in a separate saucepan. Reduce heat, cover and keep warm.
  3. 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.
  4. 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

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.armchairpatriot.com (http://www.armchairpatriot.com/COMBO%20RECIPES/Meal%20Master%20Recipes/19000KZ.txt), file Recipes/www.armchairpatriot.com/COMBO RECIPES/Meal Master Recipes/19000KZ.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.