*  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
   
   Recipe By     :
  
 
 
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