Recipe - Risotto With Gorgonzola And Pistachios

2 tablespoon Olive Oil
One half small Onion finely chopped
Three fourths cup Arborio Rice
One half cup Dry White Wine
2 Three fourths cup Chicken Stock (approx)
1/3 cup Crumbled Gorgonzola Cheese
Freshly Ground Black Pepper
To taste
One half cup Freshly Grated Parmesan
3 tablespoon Unsalted Butter
4 tablespoon Shelled Pistachios finely
Chopped

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 One half cup stock to rice and simmer until liquid is absorbed, stirring
frequently. Continue adding remaining stock, One half 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

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini