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Pistachio Risotto With Saffron

Pistachio Risotto With Saffron

Southern Living NOVEMBER 1998

  • Yield: 8 cups

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

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.

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