Risotto With Gorgonzola And Pistachios
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian, Rice | 1 | Servings |
INGREDIENTS
| 2 | T | Olive Oil |
| 1/2 | 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 | T | Unsalted Butter |
| 4 | T | Shelled Pistachios, finely |
| Chopped |
INSTRUCTIONS
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 Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1460
Calories From Fat: 680
Total Fat: 76.2g
Cholesterol: 135.6mg
Sodium: 836.5mg
Potassium: 570.7mg
Carbohydrates: 139.4g
Fiber: 5.9g
Sugar: 3.1g
Protein: 32.5g