SAFFRON RISOTTO WITH PISTACHIOS
Saffron is expensive, but it is worth itand you use such a small amount at a time, you have it for a while. This dish is so good, it is one of my favorites.
Provided by KittyKitty
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 307.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 26.2, Sodium 669.9, Carbohydrate 38, Fiber 1.7, Sugar 1.4, Protein 11.5
PISTACHIO RISOTTO WITH SAFFRON
I love nuts - just like me! I like the flavor they give the rice. So this time, I decided to go with the pistachios. They make a lot of rice here at the home so we decided to try and make a few changes. The nuts & cheese are added at the end, so there was no problem with our older residents'.
Provided by Manami
Categories Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310.1, Fat 11.8, SaturatedFat 6.3, Cholesterol 26.2, Sodium 238.1, Carbohydrate 39.8, Fiber 1.8, Sugar 1.3, Protein 11.5
FROZEN PISTACHIO DESSERT WITH RASPBERRY SAUCE
Raspberry sauce brings bright flavor and a touch of holiday color to this cool and creamy treat, while pistachios add a lick of saltiness. It'll melt any resistance to dessert! Suzette Jury - Keene, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
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.,
Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 268mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
SAFFRON PISTACHIO BLONDIES
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts - and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.
Provided by Priya Krishna
Categories snack, cookies and bars, dessert
Time 1h
Yield One 9-inch pan
Number Of Ingredients 15
Steps:
- Make the bars: Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper such that the paper spills out over the sides of the pan, like wings.
- In a food processor, pulse the pistachios until the nuts are very finely ground. Don't let them get pasty. Add the flour, salt, baking powder and cardamom and pulse to combine.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth and shiny. (The butter will separate at first, then blend in.) Whisk in the eggs until incorporated. Add the pistachio mixture and mix with a silicone spatula to combine. Gently stir in the white chocolate chips until evenly distributed. Pour the batter into the prepared pan and spread in an even layer.
- Bake until the sides are brown and pull away from the pan, and the middle is slightly paler in color, 25 to 27 minutes. A toothpick inserted in the center will come out with a few crumbs attached. Cool completely in the pan on a rack.
- While the bars cool, make the frosting: Finely grind the saffron threads in a mortar using a pestle or in a microwave-safe bowl using the back of a spoon. If needed, transfer the ground saffron to a microwave-safe bowl or to a small saucepan if you don't have a microwave. Stir in the milk, and microwave on high or heat over medium until the mixture is frothing around the edges but not boiling, about 30 seconds. Place the bowl in the refrigerator or freezer to quickly cool the mixture.
- Meanwhile, in a large bowl, use an electric hand or stand mixer or a heavy whisk or wooden spoon to beat the cream cheese and butter until smooth. If working by hand, this takes some muscle. Add the confectioners' sugar and salt and beat again until homogeneous and no clumps of sugar remain. Beat in the cooled saffron milk until well-combined. The frosting will turn a bright golden hue.
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
PUMPKIN AND PISTACHIO RISOTTO
This elegant combination of creamy golden rice and orange pumpkin can be made as pale or as bright as you like - simply add different quantities of saffron. This recipe is from my low fat, low cholesterol book.
Provided by Shirl J 831
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 629.6, Fat 15.1, SaturatedFat 2.5, Cholesterol 2.2, Sodium 45.5, Carbohydrate 102.9, Fiber 5.9, Sugar 6, Protein 13.3
SAFFRON RISOTTO
A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
- Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.
Nutrition Facts : Calories 548 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
PUMPKIN AND PISTACHIO RISOTTO
Elegant and simple, this creamy rice recipe can be made as pale or as bright as you like by adding different quantities of saffron.
Provided by Pinaygourmet 345142
Categories Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the stock or water to the boil and reduce to a low simmer. Ladle a little of it into a small bowl. Add the saffron strands and leave to infuse.
- Heat the oil in a large saucepan. Add the onion and garlic and cook gently for about 5 minutes until softened. Add the pumpkin and rice and cook for a few more minutes until the rice looks transparent. Pour in the wine ans allow it to bubble hard. When it is absorbed add a quarter of the hot stock or water and the infused saffron liquid. Stir until all the liquid has been absorbed.
- Gradually add the stock or water, a ladleful at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time. After 20-30 minutes, the rice should be golden yellow, creamy and al dente.
- Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes.
- To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and scatter over a few marjoram or oregano leaves.
Nutrition Facts : Calories 376.2, Fat 11.3, SaturatedFat 1.9, Cholesterol 2.2, Sodium 44.5, Carbohydrate 52.9, Fiber 2.2, Sugar 5.1, Protein 7.6
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