SAFFRON RICE

1 1/3 c. cold water
2/3 c. long grain rice
2 tbsp. butter
3/4 tsp. salt
1/8 tsp. saffron
2 tbsp. snipped parsley

In a saucepan, combine water, rice, butter, salt and saffron. Cover and bring to a boil. Reduce heat. Simmer, covered, for 15 minutes. Remove from heat. Let stand, covered, for 10 minutes. Stir in parsley. Makes 4 servings.

RISOTTO MELANISA (RICE WITH SAFFRON)

5 c. chicken broth or canned broth
7 tbsp. butter plus 1 tbsp.
2 1/2 tbsp. finely chopped onion
1 1/2 c. pearl rice
1/2 c. dry white wine
1/8 tsp. saffron
1/4 c. Parmesan cheese

Bring broth to slow simmer. Heat butter in heavy, deep pan. Saute onions until golden. Stir in rice; saute until well coated. Add white wine and cook until evaporated. Begin adding broth 1/2 cup at a time--add broth again when you need more liquid 1/4 cup at a time.
After 15 minutes of cooking, add saffron and continue cooking adding 1/4 cup of broth until rice is tender but firm to the bite. Total cooking time is 30 to 35 minutes.

Just prior to serving, add cheese and remaining tablespoon of butter. Salt to taste, serve with more cheese. Serve immediately. Makes 4 servings.
Source(s):
http://www.cooks.com/rec/view/0,1750,159164-253206,00.html
http://www.cooks.com/rec/doc/0,1946,146172-247205,00.html

Permalink | Report