Pistachio Risotto With Saffron

• 1/4 cup unsalted butter
• 1 medium-size yellow onion, chopped
• 1 teaspoon saffron threads
• 1 3/4 cups uncooked Arborio rice
• 1 cup dry white vermouth*
• 5 cups chicken broth
• 1 cup freshly grated Parmesan cheese
• 3 tablespoons coarsely chopped pistachios

1. Melt butter in a large skillet over medium-high heat; add onion, and saute 5 minutes. Add saffron, and saute 1 minute.
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. Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30 to 45 minutes.)
4. Remove from heat, stir in cheese and pistachios.
5. *1 cup chicken broth may be substituted for vermouth.

unsalted butter, yellow onion, saffron threads, rice, white vermouth, chicken broth, parmesan cheese, pistachios

Taken from www.myrecipes.com/recipe/pistachio-risotto-with-saffron (may not work)