Arborio rice is available in specialty food shops or Italian markets. This delicious saffron risotto recipe makes 6 to 8 portions. Serve with a side of freshly sliced figs and a simple salad.
Ingredients
Here’s what you’ll need for this simple risotto recipe:
- 4 Tablespoons (1/2 stick) unsalted butter
- 1 medium size yellow onion, chopped
- 1 teaspoon saffron threads
- 2 cups Italian Arborio rice
- 1 cup dry white wine
- 4 to 5 cups veggie broth/stock
- 3 tablespoons shelled pistachio nuts
- 1 cup freshly grated parmesan cheese
Substitute the dry white wine by mixing one or two tablespoons of all-natural apple cider vinegar with water to equal one cup. Or use lemon juice.
Directions
Seems too good to be true, it’s so easy to make this saffron risotto with pistachios recipe!
- Melt the butter in a skillet over medium heat. Add the onion and saute for five minutes. Stir in the saffron and cook for one more minute.
- Add the rice and stir to coat with the butter and onions. Pour in the wine and two cups of broth. Simmer covered until most of the liquid has been absorbed.
- Continue to simmer adding the broth 1/2 cup at a time until the rice is tender. The entire cooking time is approximately thirty minutes. The rice should be bound lightly together with a little of the cooking liquid.
- Stir in the pistachio nuts and parmesan cheese and serve immediately.
