Pistachio Risotto With Saffron

1. 1

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

2. 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. 3

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

4. 4

   Remove from heat, stir in cheese and pistachios.

5. 5

   *1 cup chicken broth may be substituted for vermouth.

* Per serving · 4 servings · Values may vary.

No additional tips available.