Saffron Risotto With Pistachios |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Saffron is expensive, but it is worth itand you use such a small amount at a time, you have it for a while. This dish is so good, it is one of my favorites. Ingredients:
1/4 cup unsalted butter |
1 medium size yellow onion, chopped |
1 teaspoon saffron thread |
1 3/4 cups uncooked arborio rice |
1 cup dry white vermouth |
5 cups chicken broth |
1 cup grated parmesan cheese |
3 tablespoons coarsely chopped pistachios |
Directions:
1. Melt butter in a skillet over medium-high heat; add onion. Saute 5 minutes. Add saffron; saute 1 minute. Add rice; cok 2 minutes, stirring constantly. reduce heat to medium; add vermouth and 2 cups broth. Cook, stirrinng constantly, until liquid is absorbed.
2. Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30-45 minutes) Remove from heat; stir in cheese and pistachios.
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