Stir in chicken pieces. Cook until golden brown. Add rice and cook for 3 minutes. Add saffron, vegetable stock, salt, and black pepper. Cover and cook on minimum for 25 minutes.
Rice is ready when almost all the liquid has been absorbed.
Check rice by putting a grain between forefinger and thumb and pressing gently. If the rice spreads into a thick paste with no hard grains, remove from heat. Add a little boiling water if needed. Add corn niblets, pistachios, and Parmesan cheese. Mix thoroughly and warm on a low heat.