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Pistachio risotto

This pistachio risotto is ideal for special occasions such as Mother’s day, Valentine’s day, Easter and so on. Risotto is not the easiest dishes to make, it’s rather time-consuming too, but if you follow the basic rules (proper rice, lukewarm wine, hot stock, constant stirring and final resting) you can’t really go wrong with it. It’s also important to serve it quickly after it’s cooked!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 toasted pistachios unsalted
  • 500 ml vegetable stock
  • 30 g butter
  • 150 g shallots
  • 1 clove of garlic
  • 1 tsp thyme leaves
  • 1 bay leaf
  • 1 pinch of sea salt
  • 1 pinch of ground pepper
  • 200 g arborio risotto rice
  • 150 ml dry white wine luke warm
  • 2 Tbsp crème fraîche
  • 50 g grated parmesan
  • 1 tsp lemon juice
  • For the pistachio oil: 2 Tbsp olive oil 1 Tbsp ground pistachio

Method
 

  1. Finely chop the shallots, garlic and thyme.
  2. Dry-toast, then roughly chop the pistachios and set aside.
  3. Heat the stock in a saucepan to boiling point, then turn down the heat and keep the stock simmering.
  4. Heat the butter in another saucepan, fry the onions, garlic, thyme and bay leaf until the onion is soft. Season with salt and pepper.
  5. Add the rice, and stir-fry for 2 minutes. Pour in the wine and stir the rice until the wine evaporates.
  6. Add a ladleful of stock to the rice, and when absorbed, add the next portion, while stirring constantly. Keep doing this until the rice is cooked but still has a bite (al dente) and the sauce is creamy - this process should take about 15-20 minutes.
  7. When the rice is done, remove the pan from the stove, add the crème fraîche, grated parmesan, chopped pistachios and lemon juice. Stir and rest under cover for 3 minutes.
  8. Meanwhile mix the pistachio oil.
  9. Serve immediately, drizzled with the pistachio oil.