First prepare the pesto: shell the pistachios, quickly boil them, drain them, dry them and rub them to remove the purple skin.
Put them in a mixer with the other ingredients (garlic, pecorino cheese and oil) and blend until the mixture is homogeneous.
Start with the preparation with the preparation of the risotto: chop the onion and brown it with a little oil, then add the rice and toast it.
Pour over the marsala, then start adding the hot broth a little at a time to cook the rice.
When cooked, stir in the pistachio pesto and season with salt and pepper.
Serve immediately pistachio risotto, decorating if you want with some toasted pistachio.
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