American Pistachio rustles up a ‘yummy’licious spread of amazing recipes with pistachios as the hero ingredient. Enjoy!
PISTACHIO, ASPARAGUS AND BLUE CHEESE RISOTTO
INGREDIENTS
280 g Risotto rice (Short grain like Arborio)
60 ml Extra virgin olive oil
40 g Onion
50 ml White wine
16 g Lemon zest
250 g Asparagus
60 g Parmesan
40 g Unsalted butter
800 ml Vegetable stock
100 g California Pistachios
60 g Blue Cheese
5 g Micro green for garnish
20 g Salt
10 g Black pepper
INSTRUCTIONS
● Heat olive oil in a pan and add finely chopped onions, sauté till translucent.
● Now add risotto rice, and sauté for a minute.
● Deglaze with white wine, until wine evaporates; add little stock and continue cooking on a slow flame gradually.
● Keep repeating till the risotto is about to be cooked
● Blanch asparagus separately and mix with the risotto.
● Finish the risotto with unsalted butter, pistachios, blue cheese and grated parmesan. Stir vigorously (preferably with a fiber spatula) until it gets a creamy texture.
● For garnishing, sprinkle pistachio shavings/flakes, crumble blue cheese and a bit of microgreen.
● Adjust the seasoning. Finish with parsley and drizzle balsamic reduction on top.
PISTACHIO AND MANGO TERRINE
INGREDIENTS
For Pistachio Mousse
● 100 g Pistachio paste
● 100 g Whipped cream
● 2 Egg
● 20 g Sugar
● 20 g Gelatine
● For mango jelly
● 100 ml Mango puree
● 8 g Gelatine
● 20 g Sugar
For Garnishing
● 4 g each Kiwi, Plum, Mango, Pistachio
● 20 g Chocolate
INSTRUCTIONS
● Mix egg yolk with sugar on a double boiler to make the sabayon, add this mix to whipped cream.
● Add gelatine to pistachio paste and mix together.
● Mix both the above mixture together and form pistachio mousse.
● Heat mango puree along with sugar and set it with gelatine in a rod shape to form mango jelly.
● Put the jelly in between the mousse layer and cut slices as desired sizes then do the plating.
● Garnished with cut fruits and chocolate as desired.
PANEER MUSHROOM CANNELLONI
INGREDIENTS
300 g Paneer
50 g California Pistachios
40 g Mushroom
10 g Ginger Garlic
10 g Garam Masala
50 g Pomegranate Seeds
Salt as per taste
INSTRUCTIONS
● Heat oil in a pan.
● And ginger garlic and stir for some time.
● Add sliced mushrooms, chopped pistachios, pomegranate seeds, garam masala, and season with salt.
● Mix it well and keep it aside.
● Take a very thin slice of paneer and put the mixture in the center and make a roll.
● Then put the stuffed paneer roll on a hot plate and grill from both sides.
● Coat the grilled paneer with chopped pistachios.
● Serve hot.
Courtesy: https://americanpistachios.in/
