Pistachio stock?

I mean, I'd like to see you try, but I can't imagine it'd work.

>>9021510
I would just soak them, then cook and puree them into a sauce for your risotto. You can always add some water, wine, or broth to the sauce to thin it out to cook your rice in.

>>9021510
for how expensive they are, I'm sure you could find a much better use

>>9021531
Was thinking about processing them, and then using a french press to infuse the Pistachio powder into a veggie stock. Of course, this wouldn't be a Pistachio based stock.

Your idea is a good one, though...Definitely a fail-safe.

>>9021536
>10oz bag of Doritos- $3.50-$5
>1lb of high quality Pistachio- $10

>>9021556
How much stock do you think 1 pound of protein will yield lol

Would just be the same process as making a nut based milk

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>>9021563
Did I say I was using 1 pound?

Please leave, no plebs allowed.

>>9021570
...so it will be expensive. Thanks for this entirely pointless string of replies.

>>9021587
The fact that you think it is expensive is completely irrelevant to the thread. Thanks for sharing your entirely worthless opinion.

>Pistachio
>Risotto
I can't imagine what's going though your mind to make you think gritty ground nuts with sloppy rice gruel would taste anything close to good.

>>9021598
What gives you the idea that there will be chunks of nuts?

Do you know what a strainer is?

>>9021598
you can mill pistachios gently into pistachio flour
I can imagine that working alright in a small quantity with risotto, but it might be better as a garnish

>>9021598
Also, I quite like Pistachios, and feel like they would go good with some of the cheeses I like.

Risotto seems like a good vehicle to deliver the two as one dish.

>>9021615
rough chopped pistachios and a bit of blackberry jam on a torched brie is god tier

>>9021615
I feel like it would be a better use of your nuts to make baklava and a better use of your rice to make literally anything other than risotto.

>>9021639
I can buy Pistachio Baklava from where I work... which I do a probably twice a week.

>>9021510
Why make a stock? The water will dilute the flavor.

Just grind them into a powder and add it to your finished soup.

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Buy pistachio OIL

You will end up with a tasteless mash if you do it your way!

>>9021510
Pistachios are hot! Buy buy buy!

>>9021598
t. pleb """cook""" who has zero sense of refinement

>>9021510
in my experience pistachios are definitely a nice finishind touch for a risotto, can't imagine them going wrong as a main ingredient.
Grind them and make a puree, a stock will not take most of their flavour out.

>>9021510
make pudding, it's great
but too much pistachio pudding makes me feel sick

>>9023271
Yeah, I'm just going to do this.. Probably lightly toast them in a pan first, then blanch them for a few minutes.

Then christen my new food processor with them and some heavy cream.