Call us at +39 0957723235 or +39 3201147394
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.
Preparation
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.
Pistasta.it is a new portal that wants to promote the True Pistachio of Bronte, its producers and the various artisans who work with it as bars, restaurants, bakeries and pastry shops.
Copyright (C) 2011 - Pistasta.it Tutti i diritti riservati - Essedi IT Consulting