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1
In a medium saucepan over medium heat, heat chicken broth to a low simmer.
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2
Reduce heat to low.
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3
Transfer 1/2 cup of the broth into a bowl and stir in saffron threads.
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4
In a medium skillet over medium-high heat, stir pistachios for 2 to 3 minutes until toasted and fragrant.
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5
Transfer to a cutting board and coarsely chop.
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6
Heat a large Dutch oven or saucepan over medium heat.
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7
Add olive oil.
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8
Once oil is shimmering, add onion and salt and cook 2 to 3 minutes until soft but not browned.
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9
Add rice and cook another 3 minutes or so until rice is more milky white than translucent.
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10
Add wine.
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11
Cook, stirring often until rice absorbs most of the liquid.
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12
Transfer 1 cup of chicken broth to rice mixture in saucepan.
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13
Stir often until most of liquid is absorbed.
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14
Dont add additional liquid until the prior cup is mostly absorbed.
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15
Repeat process until 5 cups of broth have been added.
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16
Pour in saffron broth and stir until most of the liquid is absorbed.
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17
At this point, rice should be tender with a slight bite; if its still too crunchy, continue to add broth 1/2 cup at a time and stir until most of liquid is absorbed and rice is tender.
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18
Stir in shrimp, butter, half of the chopped pistachios and half of the grated cheese.
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19
Season with salt and pepper, to taste.
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20
Cook until shrimp is heated through and cheese is melted.
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21
Transfer to serving bowls and sprinkle with remaining chopped pistachios and grated cheese.
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22
Recipe from Serious Eats.
