An amazing combination of a delicate flavors of lemon zest and mint enriched with the creaminess of the goat cheese and crunch of the pistachios to give that extra bite. Definitely one of the best risottos I have made so far!
Ingredients : (2 Servings)
1 Cup Arborio or Carnaroli Rice
1/4 Onion finely chopped
1/2 Glass White Wine
4 Cups Vegetable Broth
4 oz. Goat Cheese
20 Fresh Mint Leaves finely chopped
1 Lemon (take off all the zest and 2 tbs. of its juice)
20 Pistachios Shell off finely chopped
1 Tsp Black Pepper
2 Tsp Salt
- In a medium saucepan, warm up the EVOO at medium heat and add the chopped onion. Sauté for about 2-3 minutes until slightly translucent. Add rice to the pot and stir it briskly for about 2-3 minutes with wooden spoon so that the grains are coated with the oil and so they get a slightly nutty aroma (that’s the toasting process), but don’t let the rice turn brown.
- Add the wine, cook while stirring until the liquid is fully absorbed. Add a little bit of hot vegetable broth to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another bit of broth and repeat the process. Add salt and pepper, lemon juice and half of the lemon zest, stir constantly especially while the hot broth gets absorbed to prevent sticking. Continue adding the broth for about 15 minutes, then add the mint in. Stir, adding the broth, adjust with salt if necessary.
- Taste the rice and when they are tender, add a little bit more of the broth (if you run out you can finish with hot water), turn the heat off, add the goat cheese. Stir quickly until it is nice and creamy. Serve and sprinkle more lemon zest and the crushed pistachios. Buon Appetito!