Risotto With Gorgonzola And Pistachios

Ingredients
2 tablespoons Olive oil
½ Small onion, finely chopped
¾ cup Arborio rice
½ cup Dry white wine
2 ¾ cup Chicken stock, (approx)
1/3 cup Crumbled gorgonzola cheese
Freshly ground black pepper, to taste
½ cup Freshly grated parmesan
3 tablespoon Unsalted butter
4 tablespoon Finely chopped Fiddyment Farms Unsalted Pistachio Kernels

Preparation
Heat oil in heavy saucepan over medium heat. Sauté onion until translucent, about 3 minutes. Add rice and stir 1 minute. Add wine and stir until liquid has evaporated. Meanwhile, heat chicken stock to a low simmer in a separate saucepan. Reduce heat, cover and keep warm. Add 1/2 cup stock to rice and simmer until liquid is absorbed, stirring frequently. Continue adding remaining stock, 1/2 cup at a time, in the same fashion, allowing each addition to be completely absorbed before adding more. This should take about 30 minutes. The rice will be done when tender but still slightly firm to the bite on the inside. Don't allow it to overcook and keep in mind you may not need to add all of the stock and you may find you need a bit more. Add Gorgonzola and stir until melted. Remove from heat. Season with pepper. Stir in Parmesan, butter and 3 tablespoons of pistachios. Transfer to serving dish. Sprinkle with remaining pistachios. Yield 4 servings.