Saffron Risotto With Pistachios

Saffron Risotto With Pistachios
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1/4 cup unsalted butter
1 medium size yellow onions, chopped
1 teaspoon saffron threads
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

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.
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.

Servings: 8

Time preparation: 0 min.

Time total: 60 min.

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