Pistachio Risotto With Saffron

Recipe from

Southern Living


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


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

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.

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

Remove from heat, stir in cheese and pistachios.

*1 cup chicken broth may be substituted for vermouth.

Beverle Grieco, Houston, Texas,

Southern Living

November 1998
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