Serves 6
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.