Ingredients

• 4 oz Gorgonzola, crust removed
• 4 oz Mozzarella
• 4 oz Italian Fontina Cheese, crust removed
• 1 cup lukewarm milk
• 30 unsalted shelled fresh pistachio nuts for cooking
• 4 oz. (1 stick) sweet butter
• 1 tbsp. olive oil
• 2 cups raw rice, preferably Italian Arborio
• 3 1/2 cups homemade chicken broth
• 6 tbsp. freshly grated Parmesan Cheese
• Coarse-grained salt, salt, and freshly ground pepper

Directions

Cut the three cheeses into cubes of less than 1/2 inch.
Put the cubes in a small crockery or glass bowl with the milk and let stand until needed.
Blanch the pistachio nuts for 2 to 3 minutes in boiling salted water; then drain and skin them.
Heat the butter and oil in a flameproof casserole over medium heat.
When the butter is completely melted, add the rice and sauté for 4 minutes.
Meanwhile, heat the broth to a boil in separate saucepan.
Start adding the broth to the rice, a small quantity at a time, stirring continuously and gently,
Until the rice has absorbed all the broth (about 12 minutes)
Add the milk with all the cheeses to the pan and keep stirring until the milk and cheeses are well combined with the rice (about 6 minutes).
Taste for salt and pepper and add the Pistachio nuts and the Parmesan Cheese.
Mix very well and transfer the risotto to a serving dish.
Serves 6 immediately.

Olympia