Saffron Risotto With Pistachios - cooking recipe

Ingredients

1/4 cup unsalted butter
1 medium size yellow onion, chopped
1 teaspoon saffron thread
1 3/4 cups uncooked arborio rice
1 cup dry white vermouth
5 cups chicken broth
1 cup grated parmesan cheese
3 tablespoons coarsely chopped pistachios

Preparation

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.