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Saffron Risotto with Shrimp and Pistachios Recipe
Ingredients (11)
- 6 to 8 cups homemade or store-bought low sodium chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup pistachios, shells removed
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 1/2 teaspoons kosher salt
- 2 cups Carnaroli or Arborio rice
- 1 cup dry white wine
- 1 pound medium shrimp, peeled and deviened
- 1 tablespoon butter
- ½ cup grated Grana Padano or Parmigiano-Reggiano (about 1 ounce)
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats