Altro
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.
35 min
Serves 4
Media
Ingredients
- 320gCarnaroli rice
- 150gBronte pistachios, unsalted
- 1shallot
- 150mldry white wine
- 1.2Lwarm vegetable stock
- 60gunsalted butter
- 60gParmigiano Reggiano
- Extra virginolive oil
Method
1
Blend 100g pistachios into a paste. Chop remaining 50g roughly.
2
Sauté shallot in butter and oil. Add rice, toast 2 minutes.
3
Deglaze with wine. Add stock ladle by ladle, stirring constantly.
4
At 18 minutes, stir in pistachio paste. Remove from heat.
5
Mantecare with cold butter and Parmesan. Rest 2 minutes. Top with chopped pistachios.