Recipe

Gorgonzola Pistachio Risotto

Ingredients
6 cups vegetable stock (or chicken broth)
1 ½ tbsp. Kowalski's Extra Virgin Olive Oil
2 cups risotto rice, such as Arborio or Carnaroli
1 cup chopped red onion
2 cloves garlic, minced
1 cup dry white wine
½ cup grated Kowalski's Parmesan Cheese
½ cup crumbled Gorgonzola cheese
½ cup toasted roughly chopped shelled pistachios
1 dash ground nutmeg
Directions

Bring broth to a simmer in a small saucepan; keep warm but do not boil. Heat oil in a large saucepan over medium heat. Add rice, onion and garlic; sauté for 5 min. Add wine; cook until liquid evaporates. Add 2 cups broth. Cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.); if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly. Add another 1 cup broth; cook, stirring occasionally, until the liquid is almost gone again (another 5 min.). Continue adding broth, 1 cup at a time, cooking until rice is tender (about 15 min. more). Stir in remaining ingredients until cheese is melted and ingredients are evenly heated through. Serve immediately while risotto is very hot.

Tasty Tip:

  • More or less cooking liquid may be required.