Pistachio Risotto With Saffron

Recipe from Southern Living

More From Southern Living


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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pistachio Risotto With Saffron Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy