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Pistachio Risotto With Saffron

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“I love nuts - just like me! I like the flavor they give the rice. So this time, I decided to go with the pistachios. They make a lot of rice here at the home so we decided to try and make a few changes. The nuts & cheese are added at the end, so there was no problem with our older residents'.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute.
  2. Remove garlic from skillet.
  3. Discard.
  4. Now, add onion, and saute 5 minutes.
  5. Add saffron, and saute 1 minute.
  6. Add rice, and cook, stirring constantly, 2 minutes.
  7. Reduce heat to medium; add vermouth and 2 cups chicken broth.
  8. Cook, stirring constantly, until liquid is absorbed.
  9. Repeat procedure with remaining broth, 1/2 cup at a time.
  10. Cooking time is 30-45 minutes.
  11. Remove from heat, stir in cheese and pistachios.

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