Ingredients
• 320 g Carnaroli rice
• 1 small onion, finely chopped
• 1 liter vegetable broth
• 200 g creamy pistachio spread (20%)
• 50 g butter
• 50 g grated Parmigiano Reggiano
• 100 ml dry white wine
• 2 tablespoons olive oil
• Salt and pepper to taste
• Pistachio granules for decoration
Instructions
Prepare the Soffritto:
1. Heat olive oil in a saucepan and add the chopped onion.
2. Cook over medium heat until the onion is translucent.
Toast the Rice:
3. Add the Carnaroli rice to the saucepan and toast for 2-3 minutes, stirring constantly.
4. Deglaze with white wine and let it evaporate.
Cook the Risotto:
5. Add hot vegetable broth one ladle at a time, stirring frequently and adding more broth only when the previous addition has been absorbed.
Incorporate the Pistachio Cream:
6. When the rice is al dente, remove from heat and stir in the pistachio cream, butter, and grated Parmigiano Reggiano.
7. Mix vigorously until creamy. Adjust seasoning with salt and pepper.
Serve:
8. Spoon the risotto onto plates and garnish with pistachio granules.
9. Serve immediately.
