Pistachio Risotto With Saffron Food

PISTACHIO RISOTTO WITH SAFFRON

Steps:

• Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute.
• Remove garlic from skillet.
• Discard.
• Now, add onion, and saute 5 minutes.
• Add saffron, and saute 1 minute.
• Add rice, and cook, stirring constantly, 2 minutes.
• Reduce heat to medium; add vermouth and 2 cups chicken broth.
• Cook, stirring 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.

SAFFRON RISOTTO WITH PISTACHIOS

Steps:

• 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.

PUMPKIN AND PISTACHIO RISOTTO

Steps:

• Bring to boil broth or water, reduce to simmer.
• Ladle a little liquid into small bowl.
• Add the saffron threads and leave to infuse.
• Heat the oil in pan, add the onion and garlic, cook 5 minutes till soft.
• Add the pumpkin and rice and cook few minutes more till rice looks transparent.
• Pour in the wine and allow it to boil hard.
• When it is absorbed add a quarter of the broth or water and the infused saffron and liquid.
• Stir just till all the liquid is absorbed.
• Gradually add a ladleful of broth or water at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
• Cook the rice for about 25-30 minutes, till al dente.
• Stir in the Parmesan cheese, cover the pan and leave to stand 5 minutes.
• To finish, stir in the pistachios and marjoram or oregano.
• Season with salt and pepper and nutmeg.

FROZEN PISTACHIO DESSERT WITH RASPBERRY SAUCE

Steps:

• In a small bowl, combine the wafers, finely chopped pistachios and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding., Set aside 3/4 cup whipped topping for garnish; fold remaining whipped topping into cream cheese mixture. Pour filling over crust. Freeze for 5 hours or overnight. Cover and refrigerate remaining whipped topping., For sauce, place the raspberries, sugar and liqueur in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving., Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce.,