Pistachio Risotto With Saffron

Name: Pistachio Risotto With Saffron
Ingredients: 1/4 cup unsalted butter; 1 medium-size yellow onion, chopped; 1 teaspoon saffron threads; 1 3/4 cups uncooked Arborio rice; 1 cup dry white vermouth*; 5 cups chicken broth; 1 cup freshly grated Parmesan cheese; 3 tablespoons coarsely chopped pistachios

8 ingredients

5 steps

Ingredients

1/4 cup unsalted butter
1 medium-size yellow onion, chopped
1 teaspoon saffron threads
1 3/4 cups uncooked Arborio rice
1 cup dry white vermouth*
5 cups chicken broth
1 cup freshly grated Parmesan cheese
3 tablespoons coarsely chopped pistachios

Directions

1

Melt butter in a large skillet over medium-high heat; add onion, and saute 5 minutes. Add saffron, and saute 1 minute.
2

Add rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add vermouth and 2 cups broth. Cook, stirring constantly, until liquid is absorbed.
3

Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30 to 45 minutes.)
4

Remove from heat, stir in cheese and pistachios.
5

*1 cup chicken broth may be substituted for vermouth.