Follow recipe for Basic Risotto (shown below), using the following as directed in that recipe:
Vegetable stock (or chicken broth)
1 cup chopped red onion
2 cloves garlic, minced
½ cup grated Kowalski’s Parmesan Cheese
½ cup crumbled Gorgonzola cheese
½ cup toasted roughly chopped shelled pistachios
Dash of ground nutmeg
6 cups cooking liquid (such as broth, stock, water or combo)
1 ½ tbsp. Kowalski’s Extra Virgin Olive Oil
2 cups risotto rice (such as Arborio or Carnaroli)
– aromatics (such as: 1-1 ½ cups chopped onion and/or 2-4 cloves minced garlic)
1 cup dry white wine
– stir-ins (such as 1 cup cheese(s); Kowalski’s fresh chopped herbs, kosher salt and Kowalski’s Coarse Ground Black Pepper to taste; cooked vegetables or meats)
Bring cooking liquid to a simmer in a small saucepan; keep warm but do not boil. Heat oil in a large saucepan over medium heat. Add rice and aromatics; sauté 5 min. Add wine; cook until liquid evaporates. Add 2 cups cooking liquid to rice. Cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.); if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly. Add another 1 cup liquid; stirring occasionally and cooking until the liquid is almost gone again (another 5 min.). Continue adding liquid, 1 cup at a time, cooking until rice is tender (about 15 min. more). Stir in remaining ingredients until cheese is melted and ingredients are evenly heated through. Serve immediately while risotto is very hot.
— More or less cooking liquid may be required.