Saffron Risotto With Pistachios

Saffron is expensive, but it is worth itand you use such a small amount at a time, you have it for a while. This dish is so good, it is one of my favorites.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄4 cup unsalted butter
• 1  medium  size yellow onion, chopped
• 1  teaspoon saffron thread
• 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

Directions

1. 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.
2. 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.