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)