SERVES 4-6
110g | 4oz Gorgonzola cheese, rind removed
110g | 4oz Mozzarella cheese
110g | 4oz Parmesan cheese, freshly grated
150 ml | ¼ pint warm milk
85 g | 3 oz butter
1 tablespoon olive oil
450 g | 1 lb Arborio rice
860 ml | ½ pint white stock
salt and freshly ground pepper
30 unsalted pistachio nuts, shelled, blanched and skinned, or toasted pinenuts

1. Cut the Gorgonzolla and mozzarella cheeses into small cubes. Place in a bowl, pour over the milk and leave to stand for about 20 minutes.
2. heat the butter and oil in a flameproof casserole dish over a medium heat. When the butter is melted, add the rice and cook over a very low heat for 4 minutes.
3. Meanwhile, heat the stock and gradually add it to the rice, stirring continuously but gently until all the stock has been absorbed. This will take about 30 minutes.
4. Add the milk with the cheeses to the pan and stir continuosly until well amalgamated (about 5 minutes)
5. Check for seasoning and add nuts and Parmesan cheese. Leave to stand for 5 minutes before serving.

NOTE:
Risotto is best made at the last minute

Wine: LIGHT RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]