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Risotto With Gorgonzola & Pistachios

Risotto With Gorgonzola & Pistachios recipe image
This luxurious risotto combines the creamy texture of Arborio rice with the bold, tangy kick of Gorgonzola cheese. The addition of finely chopped pistachios provides a delightful crunch and vibrant green color that contrasts beautifully with the rich, golden sauce. It is an elegant yet approachable dish that feels special enough for a date night but is straightforward enough for a cozy weekend dinner. Serve immediately for the best texture, as risotto firms up upon cooling.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 592.1
Dietary: Gluten-free
Description
This luxurious risotto combines the creamy texture of Arborio rice with the bold, tangy kick of Gorgonzola cheese. The addition of finely chopped pistachios provides a delightful crunch and vibrant green color that contrasts beautifully with the rich, golden sauce. It is an elegant yet approachable dish that feels special enough for a date night but is straightforward enough for a cozy weekend dinner. Serve immediately for the best texture, as risotto firms up upon cooling.
Ingredients
  • 2 tablespoon Olive Oil
  • 1/2 small Onion -- finely chopped
  • 3/4 cup Arborio Rice
  • 1/2 cup Dry White Wine
  • 2 3/4 cup Chicken Stock -- (approx)
  • 1/3 cup Crumbled Gorgonzola Cheese
  • 1/2 cup Freshly Grated Parmesan
  • 3 tablespoon Unsalted Butter
  • 4 tablespoon Shelled Pistachios -- finely Chopped
  • to taste Freshly Ground Black Pepper
Directions
  1. 1
    Heat olive oil in a heavy saucepan over medium heat.
  2. 2
    Add the finely chopped onion and sauté until translucent, about 3 minutes.
  3. 3
    Add the Arborio rice and stir for 1 minute to coat in the oil.
  4. 4
    Pour in the dry white wine and stir continuously until the liquid has evaporated.
  5. 5
    Meanwhile, heat the chicken stock to a low simmer in a separate saucepan. Reduce heat, cover, and keep warm.
  6. 6
    Add 1/2 cup of the warm stock to the rice. Simmer until the liquid is absorbed, stirring frequently.
  7. 7
    Continue adding the remaining stock, 1/2 cup at a time, allowing each addition to be completely absorbed before adding more. This process should take about 30 minutes.
  8. 8
    Check for doneness: the rice should be tender but still slightly firm to the bite on the inside (al dente). Note that you may not need all the stock, or you may need a bit more.
  9. 9
    Remove the pan from the heat.
  10. 10
    Add the crumbled Gorgonzola cheese and stir until melted and incorporated.
  11. 11
    Stir in the freshly grated Parmesan, unsalted butter, and 3 tablespoons of the chopped pistachios.
  12. 12
    Season with freshly ground black pepper to taste.
  13. 13
    Transfer to a serving dish and sprinkle with the remaining 1 tablespoon of pistachios.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 592.1kcal
% Daily Value *
Total Fat 27.4g43%
Saturated Fat 6.5g33%
Cholesterol 146.8mg49%
Sodium 137.4mg6%
Total Carbohydrate 14.5g5%
Dietary Fiber 0.4g2%
Sugars 0.7g
Protein 45.9g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, gorgonzola, pistachios, italian, rice, arborio, blue cheese, dinner, creamy, comfort food, easy dinner, vegetarian option, wine pairing, date night, side dish, parmesan, onion, chicken stock, white wine, stovetop
Read it online: https://www.chefs-mate.com/recipe/risotto-with-gorgonzola-pistachios/