Risotto with pistachios and gorgonzola
4 servings
35 minutes
Risotto with pistachios and gorgonzola is a refined dish of Italian cuisine that combines a delicate creamy texture with vibrant flavor accents. The birthplace of risotto is northern Italy, where it has become a symbol of gastronomic art. White wine adds a subtle acidity, while gorgonzola provides a piquant depth of flavor, enveloping the rice in its rich aroma. Pistachios add an unexpected crunchy note that contrasts with the velvety consistency of the dish. This risotto is perfect for a cozy dinner or romantic evening and pairs wonderfully with a glass of dry white wine. It is not difficult to prepare but requires attention since each addition of broth is important for achieving the right texture. Enjoy this exquisite combination of classic Italian ingredients and immerse yourself in the atmosphere of true gastronomic harmony.
1
In a deep skillet, melt half of the butter and sauté the finely chopped onion until soft for about 5 minutes. Then add the minced garlic and sauté for another minute.
- Butter: 2 tablespoons
- Sweet onion: 1 piece
- Garlic: 1 clove
2
Add rice and mix well.
- Arborio rice: 1 glass
3
Pour in the wine, mix it, and let it evaporate.
- Dry white wine: 0.5 glass
4
Then pour in the broth 0.5 cup at a time, allowing the liquid to evaporate. Cook until the rice is tender for about 20 minutes.
- Chicken broth: 2 glasss
5
Add the gorgonzola and the remaining butter and mix well.
- Gorgonzola cheese: 0.5 glass
- Butter: 2 tablespoons
6
Mix in slightly crushed nuts and serve.
- Roasted Pistachios: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste