Pistachio Parmesan Risotto
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, mincd
  • 1 cup arborio or carnaroli rice
  • ½ cup white wine
  • 8-12 cups chicken stock, warmed
  • ½ cup roughly chopped pistachios
  • ½ cup grated Parmesan cheese
  • salt and pepper, to taste
  • half and half, if desired
Instructions
  1. Heat oil in a stockpot over medium high heat and add shallot and rice; cook, stirring constantly, for about minutes, then deglaze with white wine and stir until absorbed. Continue by adding chicken stock, about ½ cup at a time, stirring constantly to release the starch from the rice, until the rice is cooked through, about 20 minutes or so. Stir in the pistachios and Parmesan, and season to taste with salt and pepper. If you desire a creamier rice, add a little half and half as desired, then serve immediately.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2011/09/trial-and-error-in-food-photography-and-pistachio-parmesan-risotto/