I found this recipe quite a while ago on Chowhound, and it was written by the most condescending, patronizing idiot I’ve ever read (present Fox News commentators administration excepted). He did say it was the best risotto you’d ever try, and I’m inclined to believe it’s definitely in the top 10. That said, I’ve removed all of his dictatorial commands and comments, with the exception of one: Be sure you use Gorgonzola Dolce rather than your standard grocery store Gorgonzola. (Honestly, you can follow any standard risotto recipe, and add in the Gorgonzola Dolce, Pistachios and Parmesan – they are the unique characteristics of this dish.)
We did this with duck breasts in a sweet maple/soy/honey and rosemary reduction and it got rave reviews. Again, a home defibrillator is nice-to-have.
If you want to see the full, bossyassed version from the original author, the link is here.
Toasted Pistachio Gorgonzola Dolce Risotto
1 pound arborio or carnaroli rice
1/4 cup olive oil
1 sweet onion, finely chopped to equal one cup
1 1/2 cups chardonnay
2 cups chicken stock
1 pound Gorgonzola DOLCE (NOTE: You definitely want Gorgonzola Dolce for this)
1/2 pound unsalted butter
1/2 cup toasted (in oven for 3-4 minutes at 325 degrees) unsalted pistachios, chopped
10 oz. (about 3 cups) Reggiano Parmegiano
In a large sauce pan over medium to medium high heat (6 to 7 on a scale of 10) heat olive oil. Add onions until they sweat (several minutes). Add rice and toast stirring constantly as it cooks for two minutes or so. Add wine and cook until completely reduced stirring frequently. When the wine has completely disappeared start adding stock one ladle at a time (about 2/3 cup) and cook stirring constantly until the rice absorbs the stock. Repeat until all of the stock is absorbed. After 8 or 9 minutes of this add the gorgonzola dolce.
Continue to stir the cheese into the mixture for another four minutes. Remove the pan from the heat. Add the butter, toasted pistachios and reggiano. Gently stir all together thoroughly.