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Pistachio risotto


Pistachio risotto

Difficulty: Medium

Time: 40 Minutes

Ingredients (4 Persons): 300 gr. rice, broth, 100 g. pistachio nuts, a glass of cognac, 50 gr. of Emmenthal cheese, 50 gr. Parmesan cheese, onion, and fourth of a liter of cream, 80 gr. of butter.



Boil the pistachios for 10 minutes, then peel and crush a third of them leaving the rest whole. In a saucepan, toast the rice with the onion, half of the butter and the whole pistachios, add then the cognac, the cream, broth and salt to taste.

When fully cooked, add the cheese and remaining butter and whisk it all.

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