Gorgonzola Pistachio Risotto
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
6 cups
vegetable stock (or chicken broth)
1 ½ tbsp.
Kowalski's Extra Virgin Olive Oil
2 cups
risotto rice, such as Arborio or Carnaroli
1 cup
chopped red onion
2 cloves
garlic, minced
1 cup
dry white wine
½ cup
grated Kowalski's Parmesan Cheese
½ cup
crumbled Gorgonzola cheese
½ cup
toasted roughly chopped shelled pistachios
- dash
ground nutmeg
Directions
- Bring broth to a simmer in a small saucepan; keep warm but do not boil.
- In a large saucepan, heat oil over medium heat. Add rice, onion and garlic; sauté for 5 min.
- Add wine; cook until liquid evaporates.
- Add 2 cups broth; cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.). If liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly.
- Add another 1 cup broth; cook, stirring occasionally, until liquid is almost gone again (5 min. more).
- Continue adding broth 1 cup at a time, cooking until rice is tender (about 15 min. more).
- Stir in remaining ingredients until cheese is melted and ingredients are evenly heated through.
- Serve immediately while risotto is very hot.
Tasty Tip:
- More or less cooking liquid may be required.
