Risotto al Pistacchio di Bronte
Creamy Sicilian pistachio risotto using the prized emerald pistachios from Bronte, on the slopes of Mount Etna. Rich, nutty, extraordinary.
Ingredients
- 320gCarnaroli rice
- 150gBronte pistachios, unsalted
- 1shallot
- 150mldry white wine
- 1.2Lwarm vegetable stock
- 60gunsalted butter
- 60gParmigiano Reggiano
- Extra virginolive oil
Method
Blend 100g pistachios into a paste. Chop remaining 50g roughly.
Sauté shallot in butter and oil. Add rice, toast 2 minutes.
Deglaze with wine. Add stock ladle by ladle, stirring constantly.
At 18 minutes, stir in pistachio paste. Remove from heat.
Mantecare with cold butter and Parmesan. Rest 2 minutes. Top with chopped pistachios.
Learn to make Risotto al Pistacchio di Bronte with Chef Gabriele
A recipe gets you most of the way there. The rest is in the hands — how the dough should feel, when to stop working it, what the pan should sound like. Chef Gabriele teaches his Italian and Sicilian cooking classesin Leichhardt, Sydney's Little Italy, in small groups where everyone cooks.