Saffron Risotto with Shrimp and Pistachios
Ingredients
- 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)
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