Saffron Rice

Recipe Ingredients

2 3/4 cups	651ml	Warm chicken stock
1/2 teaspoon	2.5ml	Saffron threads
2 1/2 tablespoons	37ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onions
3/4 cup	120g / 4.2oz	Arborio rice - rinsed
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
1 teaspoon	5ml	Cream
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown. Add the rice, stir to completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the heat and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon.

When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese. Season and serve.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.