A quick yet sophisticated twist on classic risotto. The combination of Parmesan, tangy blue cheese, and crunchy pistachios creates an unforgettable flavor.
- 300 g risotto rice
- 1 L vegetable or chicken stock
- 100 ml dry white wine
- 50 g freshly grated Parmesan
- 70 g blue cheese (Gorgonzola, Roquefort, or Danish blue)
- 2 tbsp crushed pistachios
- 1 tbsp pesto sauce (optional)
- Olive oil
- Salt to taste
Cook risotto using the basic recipe: sauté rice in oil, add wine, then gradually add hot stock while stirring.
When rice is almost done, stir in Parmesan and crumbled blue cheese. Let rest for 2-3 minutes.
Serve sprinkled with pistachios. Drizzle with pesto if desired.
Tip: For extra texture, toast pistachios lightly before crushing. Best enjoyed immediately with remaining wine!
Cook risotto using the basic recipe: sauté rice in oil, add wine, then gradually add hot stock while stirring.
When rice is almost done, stir in Parmesan and crumbled blue cheese. Let rest for 2-3 minutes.
Serve sprinkled with pistachios. Drizzle with pesto if desired.
Tip: For extra texture, toast pistachios lightly before crushing. Best enjoyed immediately with remaining wine!
