01 April, 1986

Saffron Risotto with Pistachios | The Silver Palate Good Times Cookbook

Silver Palate's Saffron Risotto with Pistachios ingredients
Makes 6 - 8 servings
4 Tbsp unsalted butter (1/2 stick)
1 medium yellow onion, chopped
1 tsp saffron threads
2 cups Italian Arborio Rice
1 cup dry white wine (don't scimp on quality)
4 to 5 cups homemade chicken stock
3 Tbsp shelled pistachio nuts
1 cup freshly grated Parmesan cheese

After making chicken broth, melt butter in 10-inch skillet over Medium heat. Add onion and sauté for five (5) minutes.

Stir in saffron and cook one (1) minute more. Add arborio rice. Stir well to evenly coat with butter and onions.

Pour in wine and 2 Tablespoons of the broth. Simmer, covered, until most of the liquid has been absorbed.

Add 1/2 cup broth at a time, and continue to simmer while covered, until the arborio is tender. This usually take about thirty (30) minutes.

The arborio should be bound lightly together with a little of the cooking liquid.

Stir in pistachios and Parmesan. Serve immediately.

Slightly adapts Julee Rosso and Sheila Lukins with Sarah Leah Chase, The Silver Palate Good Times Cookbook  (New York: Workman Publishing, 1985), 74.

Page Last Updated 18 April 2015

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