Pistachio Risotto With Saffron |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I love nuts - just like me! I like the flavor they give the rice. So this time, I decided to go with the pistachios. They make a lot of rice here at the home so we decided to try and make a few changes. The nuts & cheese are added at the end, so there was no problem with our older residents'. Ingredients:
1/4 cup unsalted butter or 1/4 cup unsalted margarine or 1/4 cup olive oil |
1 garlic clove, chopped in large pieces (to be discarded after infusing butter) |
1 large yellow onions or 1 large white onion, chopped |
1 teaspoon saffron thread |
1 3/4 cups arborio rice |
1 cup dry white vermouth or 1 cup low sodium chicken broth |
5 cups low sodium chicken broth |
1 cup freshly grated parmesan cheese |
3 tablespoons coarsely chopped pistachios |
Directions:
1. Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute.
2. Remove garlic from skillet.
3. Discard.
4. Now, add onion, and saute 5 minutes.
5. Add saffron, and saute 1 minute.
6. Add rice, and cook, stirring constantly, 2 minutes.
7. Reduce heat to medium; add vermouth and 2 cups chicken broth.
8. Cook, stirring constantly, until liquid is absorbed.
9. Repeat procedure with remaining broth, 1/2 cup at a time.
10. Cooking time is 30-45 minutes.
11. Remove from heat, stir in cheese and pistachios.
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