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Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce

Probably your doctor was talking about the gluten allergy (aka coeliac disease which is not a proper allergy) that you can never outgrow (although some recent research are finding interesting medicines that will block the gluten to make damage in the coeliacs).
About rösti recipes, I just cook a bunch of potatoes half way, leave to rest for 24 hours, grate it thick, add grated parmesan (that acts like an 'anti-caking agent'). Then in a small teflon frying pan (I bought specially for my allergy time) I melt butter, pick whatever I have in the fridge (mushrooms, onions, bacon, ham, gorgonzola, etc), mix with two handfuls of the potato mix and spread in the pan. Cook in low heat for 12 minutes. With the help of a spatula, trim the edges down. Then with a plate, turn it and do another 10-12 minutes in the other side until gets golden. And... yum, yum!!! :)
I used to have the potato mix always ready in the fridge. It's fast and delicious.

Sep 23, 2011
TatiLie in Home Cooking

Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce

Gluten free does work for wheat allergy. Italy has one of the largest coeliac populations and gluten-free products are wide spread. The problem is... not only gluten free pasta, cake, bread, pizza taste horrible and make me feel like I'm a sick person eating hospital food (which was not a positive approach, specially when dealing with stress induced flare-ups) but also there's a high risk of contamination, which in the case of allergy sufferers can put you back 1-2 years of the treatment diet. And it's not worthy the risk.

Aug 25, 2011
TatiLie in Home Cooking

Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce

Oh, dear. I know exactly how you feel. It's just horrible to spend so much time and money in 'mock' food and in the end having a huge frustration because it doesn't taste anything like the real thing.

I was wheat and seafood allergic and I was living in Italy. It was hell. In the end I've learned to just embrace things that originally without the allergens so that I wouldn't feel pity of myself. I've learned to cook and risotti are my speciality (which I'm very proud because my husband is Italian and risotti are MY territory!). Another food I've lived by was rösti, which is delicious and very adaptable. You should try it!

I don't know if you allergy doctor told you that many adult allergies can be 'reseted' if you don't contaminate yourself for 1-2 years. I kept a strict diet for a year, redone the test and I was food allergy free! Be brave, keep strong and you'll get there. Best wishes from the bottom of my heart (and my stomach, which is actually deeper!).

Aug 24, 2011
TatiLie in Home Cooking

Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce

Sainsbury has So Organic Arborio rice that is amazing. I found it cooks better than other Italian brands (I may have tried them all while I lived there and was on a strict wheat-free diet), with a nice cream while the grain doen't get mushy and watered. We often go to Northern Ireland (from Dublin) just to buy it!

Jun 29, 2011
TatiLie in Home Cooking

We did It! (Sortof) Roasted Pistachio Gorgonzola Risotto

That was brilliant! I've never thought I would laugh reading at a recipe!
Cooking and eating at your home must be a great fun! (just laughed a bit more on the comments of "torta basilica's former mother")
I've just made it from the 'original recipe' and it's weird how focus got completely changed from the recipe to the discussion on how 'EXACTLY' things should be made.

Jun 29, 2011
TatiLie in Home Cooking

Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce

Thank you for posting this recipe. I've just made this risotto for lunch. It was absolutely delicious and I got compliments. One of the best risotti I've ever eaten and I wish I've found this recipe before (specially when I was wheat allergic and ate risotti everyday for a year!)

I loved the crunchiness and sweetness of the pistacchio contrasting with the creamy risotto. It also looks gorgeous (quite difficult accomplishment for a risotto!!).

I'll be surely making this again.

Just a note: It's Parmigiano Reggiano, not Reggiano Parmigiano, and the best ones are the dry, not moist.

Jun 29, 2011
TatiLie in Home Cooking