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Pistachio Risotto
Prepare to go nuts over this creamy, dreamy risotto dish. The pistachio flavor adds an element that's out of this world.
Ingredients
4 Tbsp. butter
1 medium onion, chopped
1 tsp. saffron threads
2 cups Arborio rice
1 cup dry vermouth
4-5 cups chicken stock
3 Tbsp. shelled pistachio nuts
1 cup grated Parmesan cheese
1 medium onion, chopped
1 tsp. saffron threads
2 cups Arborio rice
1 cup dry vermouth
4-5 cups chicken stock
3 Tbsp. shelled pistachio nuts
1 cup grated Parmesan cheese
Methods/steps
Melt butter in a 10-inch skillet over medium heat. Add onion; sauté 5 minutes. Stir in saffron; cook 1 minute. Add rice; stir to coat with butter and onions. Add vermouth and 2 cups chicken stock. Simmer, covered, and add the remaining broth 1/2 cup at a time, until rice is tender. The entire cooking time is about 30 minutes. The rice should be bound lightly together with a little of the cooking liquid. Stir in pistachios and Parmesan and serve immediately.
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