- 3 cups chicken stock
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 3 scallions, minced
- 1 cup raw arborio rice
- 1/2 cup vermouth
- 1/2 cup crumbled gorgonzola
- 3 tbsp parmesan
- salt and pepper
- 1/4 cup shelled pistachios, chopped
- Heat stock to low simmer.
- Heat oil in dutch oven. Add scallions and garlic. Cook 2 minutes stirring.
- Add rice and stir to coat.
- Add vermouth, and stir until absorbed.
- Add stock 1/4 cup at a time, stirring until absorbed with each addition. Stir in cheeses and pistachios.
- Season to taste. Serve.