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SAFFRON RICE
Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 3/4 cups warm chicken stock
1/2 teaspoon saffron threads
2 1/2 tablespoons olive oil
1/4 cup chopped onions
3/4 cup Arborio rice, -- rinsed
Salt and pepper
2 tablespoons butter
1 teaspoon cream
2 tablespoons grated Parmesan cheese
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 with either Osso Bucco or lamb shanks.
Yield: 4-6 servings
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