Saffron Risotto With Pistachios Recipes

Steps:

• Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute.
• Remove garlic from skillet.
• Discard.
• Now, add onion, and saute 5 minutes.
• Add saffron, and saute 1 minute.
• Add rice, and cook, stirring constantly, 2 minutes.
• Reduce heat to medium; add vermouth and 2 cups chicken broth.
• Cook, stirring constantly, until liquid is absorbed.
• 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.

Steps:

• 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.
• 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.

Steps:

• Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.