Saffron Risotto with Shrimp and Pistachios

INGREDIENTS

1 lb

Shrimp, frozen (and thawed) cooked medium

Yellow onion, chopped (about 1 cup), medium

6 cups

Chicken broth, low-sodium

2 cups

Arborio rice

1 1/2 tsp

Salt

1/4 tsp

Spanish saffron threads

2 tbsp

Olive oil

1/2 cup

Pistachios

1 tbsp

Butter, unsalted

1/2 cup

Parmigiano reggiano cheese, grated

1 cup

White wine, dry