Risotto with Pistachios and Gorgonzola
Risotto • Italian
Description
Risotto with Pistachios and Gorgonzola
Ingredients
- Butter 2 tablespoons
- Spanish onions 1 piece
- Garlic 1 clove
- Arborio rice 1 cup
- Dry White Wine ½ cup
- Chicken Broth 2 cups
- Goat cheese ½ cup
- Salt to taste
- Ground Black Pepper to taste
- Roasted Peanuts ¼ cup
Step-by-Step Guide
Step 1
In a deep skillet, melt half of the butter and sauté the finely chopped onion until soft, about 5 minutes. Then add the finely chopped garlic and sauté for another minute.
Step 2
Add the rice and mix well.
Step 3
Pour in the wine, stir, and let it evaporate.
Step 4
Then gradually add the broth, ½ cup at a time, allowing the liquid to evaporate. Cook until the rice is tender, about 20 minutes.
Step 5
Add the gorgonzola and the remaining butter, and mix well.
Step 6
Stir in the slightly crushed nuts and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
