*  Exported from  MasterCook Mac  *

                  RISOTTO WITH GORGONZOLA AND PISTACHIOS

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Risotto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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