Home Cooking

Risotto

We did It! (Sortof) Roasted Pistachio Gorgonzola Risotto

Share:

Home Cooking 28

We did It! (Sortof) Roasted Pistachio Gorgonzola Risotto

torta basilica | Dec 4, 2002 07:17 PM

Shhhh! (peeking around corner & hoping Joe H. has hopped on that plane to Italy, because he will have a friggin' heart attack when he reads what we did to his recipe. I'm actually blaming all changes on mom as she has her own special way of interpreting things. Since she will probably read this, I'll leave it at that - for now. Will repeat recipe with our modifications in caps.



" For those on this board who are into cooking make this EXACTLY the way I describe. Don't make it if you CHANGE ANYTHING. This is expensive and somewhat time consuming but it will be the most intensely flavorful dish of its kind that you will ever eat. Again, make absolutely certain that you use EXACTLY the ingredients that I describe. As much as anything this is a technique dish but when you get it down you will absolutely WOW your friends or customers.

TOASTED PISTACHIO GORGONZOLA DOLCE RISOTTO

From Joe Heflin

1 pound vialone nano arborio rice (carneroli is
acceptible as substitution)

MOM'S RICE JUST SAID 'RISOTTO' ON IT

1/4 cup olive oil (as good as you can find, i.e. Badia Coltibuono, Castello di Ama, etc.)

TRADER JOE'S RIVIRERA LIGURE

one sweet onion (Vidalia, Texas Sweet, etc.) finely
chopped to equal one cup

THIS SHE OBEYED

1 1/2 cups chardonnay (I use Beringer or a wine at
least equal to this-NOT a cheap wine.)

MY J LOHR, SO I THINK WE'RE OK HERE

2 cups chicken stock (REAL chicken stock, not from a can or a cube)(frozen chicken stock that sells for $3.99 for 8 ozs. is OK) Use WARM chicken stock that you keep heated in a separate pot over low heat.

RALPH'S BRAND CHICKEN STOCK - I NEARLY HAD A HEART ATTACK, BUT WAS ABLE TO UPGRADE THAT TO MY BUTTERBALL LOW SODIUM LOW FAT BROTH (STILL OUT OF A CAN)

7/8 pound Gorgonzola DOLCE (NOTE: You MUST use the dolce, no other gorgonzola will do. Don't make this if you can't find it!!!) The gorgonzola should be broken up into pieces or one to two inch soft chunks that have sat at room temperature for an hour or more.

THIS WE HAD! YEAH!! ONLY 1/2 LB, BUT AT LEAST IT WAS DOLCE!

1/2 pound unsalted butter (Pleugra, Kate's, European, absolute best you can find.) I slice the butter one inch thick and let the slices sit at room temperature for at least an hour.

MOM BROUGHT 1 CUBE CHALLENGE 'EUROPEAN' BUTTER. I POINTED OUT THIS WAS ONLY 1/4 LB, SO ADDED 1 OF MY CUBES OF REGULAR DANISH CREAMERY (SALTED - OOPS)

1/2 cup toasted (in oven for 3-4 minutes at 325 degrees) pistachios, chopped that you have shelled yourself. Use everything, chopped nut and "dust" but remember you want these for crunch as well as flavor. I might even use a bit more than this. Use unsalted pistachios.

WELL, ALMOST. THEY WERE SALTED & LUCKILY WE CHOPPED ABOUT 3/4 C AS MOM FORGOT ABOUT THEM IN THE OVEN (WHILE HELPING TO DEMOLISH OUR CHEESE PLATE) & BURNT HALF OF THEM.

10 ozs. Reggiano Parmegiano grated which will equal about three cups in volume. Grate this yourself from the best and most moist brick you can find.

GOT IT!

I use an All Clad 3 1/2 quart pan and a wooden spoon with a flat side for stirring. In the 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).

SO FAR SO GOOD

Add rice and toast stirring constantly as it cooks for two minutes or so.

WHOOPS - WE WERE BUSY POURING WINE & THE BOTTOM BURNT SOME & WE FORGOT ABOUT THE TOASTING ALL OVER REQUIREMENT.

Add wine

I LOOK OVER & SEE MOM FILL UP A BROTH CAN WITH WINE & POUR IT IN, POUR IN THE REST OF THE BOTTLE, THEN POUR IN SOME FROM HER GLASS. I SCREAM. SHE THOUGHT THE CANS WERE LESS THAN 8 OZ INSTEAD OF 14.5. WE NOW HAVE ABOUT 3 1/2 CUPS OF WINE IN OUR RICE.

and cook until completely reduced stirring frequently. When the wine has completely disappeared

THIS DIDN'T TAKE ALL THAT LONG, CONSIDERING ALL THE WINE IN THERE... BESIDES, WHAT DID HE MEAN ABOUT 'COMPLETELY DISSAPPEARED?' IT'S STILL A LITTLE DAMPISH

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.

THERE WAS NO WAY THE RISOTTO WAS DONE AT THIS POINT, YET ALL THE BROTH HAD BEEN ADDED & ABSORBED. ENDED UP ADDING ANOTHER 1 1/2 CUPS OR SO (YUP, WE WERE DOWN TO THE RALPHS BRAND NOW) DID A WHOLE LOT OF STIRRING & TAKING TURNS AS WRISTS WORE OUT. HAD CONSUMED A WHOLE LOT MORE WINE BY THE TIME THIS WAS OVER.

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.

SEEMED LIKE WAY TOO MUCH CHEESE, SO DIDN'T ADD IT ALL - AT THIS POINT I HAD GIVEN UP ON TRYING TO INPUT THE DEMANDS OF THE RECIPE UPON THE CHEFS

Gently stir all together thororughly.
Serve by itself in a large white plate or pasta bowl.
This is extremely filling and very intensely flavored. The above recipe will serve at least eight because of this. Again do NOT make this if you cannot find EXACTLY the ingredients called for.

FIVE OF US COULD ONLY FINISH ABOUT 1/2 OF EACH OF OUR SERVINGS, SO FEEDING 8 - 10 IS REASONABLE

This is risotto as an art.

Please post on here your results if you make it EXACTLY as I state. (OOPS!) I am sorry to be so overbearing but I have friends who try to take shortcuts (WE'RE IN TROUBLE NOW) and they don't understand why "mountain" gorgonzola doesn't have the sweetness or even the creamy texture of dolce or grana tastes different than reggiano. All arborio rice is not the same. If you take the time and trouble this is a dish that could be served at a three Michelin starred restaurant.

WELL, IN SPITE OF MASSACURING THE RECIPE, IT TURNED OUT ABSOLUTELY FABULOUS BEYOND BELIEF - ONE OF THE BEST THINGS I HAVE EVER EATEN IN MY LIFE & DEFINITELY THE BEST RISOTTO. I WOULD BE CRYING WITH GRATITUDE IF I WERE SERVED THIS IN A RESTAURANT. IMAGINE HOW IT WOULD TASTE IT WE HAD FOLLOWED THE DIRECTIONS & INGREDIENTS EXACTLY? WOULDN'T HAVE BEEN NEARLY SO MUCH FUN OR HILARIOUS, BUT I DON'T KNOW IF WE COULD HAVE HANDLED IT.

PLEASE FEEL FREE TO ATTEMPT & LET US KNOW HOW IT TURNS OUT. I PROMISE TO TRY & MAKE IT THE RIGHT WAY NEXT TIME (WON'T ALLOW MOM NEAR THE SHOPPING LIST, EXCEPT FOR THE CHEESE. THAT SHE DID GREAT.)

(SORRY MOM)
(P.S. THANKS, RUSSKAR, FOR YOUR AWESOME ONION BREAD THAT ACCOMPANIED THE RISOTTO - THE FACT THAT NO ONE HAD A HEART ATTACK AFTER THIS MEAL WAS TOTALLY AMAZING)

Want to stay up to date with this post?

Feedback