Pistachio and Gorgonzola Risotto by Closet Cooking
(makes 4 servings)

1 tablespoon butter
1 sweet onion (chopped)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup wine
2 cups chicken stock (or vegetable broth, warm)
1/2 cup gorgonzola dolce (crumbled)
1 tablespoon butter
salt & pepper to taste
1/4 cup pistachios (toasted and chopped)

1. Heat butter in large sauce pan.
2. Add the onion and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the rice and stir to coat with the butter.
5. Add the wine, deglaze the pan and stir while simmering until it is gone.
6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.
7. Add the gorgonzola and butter and stir until melted.
8. Add the pistachios and serve.