Pistachio Risotto With Saffron

I love nuts - just like me! I like the flavor they give the rice. So this time, I decided to go with the pistachios. They make a lot of rice here at the home so we decided to try and make a few changes. The nuts & cheese are added at the end, so there was no problem with our older residents'.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1⁄4 cup unsalted butter or 1⁄4 cup unsalted margarine or 1⁄4 cup olive oil
• 1  garlic clove, chopped in large pieces (to be discarded after infusing butter)
• 1  large yellow onions or 1  large  white onion, chopped
• 1  teaspoon saffron thread
• 1 3⁄4 cups arborio rice
• 1  cup dry white vermouth or 1  cup low sodium chicken broth
• 5  cups low sodium chicken broth
• 1  cup  freshly grated parmesan cheese
• 3  tablespoons  coarsely chopped pistachios

Directions

1. Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute.
2. Remove garlic from skillet.
3. Discard.
4. Now, add onion, and saute 5 minutes.
5. Add saffron, and saute 1 minute.
6. Add rice, and cook, stirring constantly, 2 minutes.
7. Reduce heat to medium; add vermouth and 2 cups chicken broth.
8. Cook, stirring constantly, until liquid is absorbed.
9. Repeat procedure with remaining broth, 1/2 cup at a time.
10. Cooking time is 30-45 minutes.
11. Remove from heat, stir in cheese and pistachios.