Pistachio Risotto With Saffron |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 sauté 5 minutes. Add saffron, and sauté 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.
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