Ingredients for 8 servings:
1. 1/4 cup unsalted margarine or 1/4 cup olive oil
2. 1 garlic clove, chopped in large pieces (to be discarded after infusing butter)
3. 1 large yellow onions or 1 large white onion, chopped
4. 1 teaspoon saffron thread
5. 1 3/4 cups arborio rice
6. 1 cup dry white vermouth or 1 cup low sodium chicken broth
7. 5 cups low sodium chicken broth
8. 1 cup freshly grated parmesan cheese
9. 3 tablespoons coarsely chopped pistachios

Directions:
1. Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute.
2. Remove garlic from skillet.
3. Discard.
4. Now, add onion, and saute 5 minutes.
5. Add saffron, and saute 1 minute.
6. Add rice, and cook, stirring constantly, 2 minutes.
7. Reduce heat to medium; add vermouth and 2 cups chicken broth.
8. Cook, stirring constantly, until liquid is absorbed.
9. Repeat procedure with remaining broth, 1/2 cup at a time.
10. Cooking time is 30-45 minutes.
11. Remove from heat, stir in cheese and pistachios.

Enjoy your meal!