Saffron rice

 
                                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
 --------  ------------  --------------------------------
    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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