Risotto with gorgonzola and pistachios

 
                   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