Braised Rice With Saffron

1. 1

   Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.

2. 2

   In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.

3. 3

   Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.

4. 4

   Pour in the wine and boil it until it is almost completely absorbed.

5. 5

   Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.

6. 6

   Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.

7. 7

   Pour it over the rice. Cook until the stock is completely absorbed.

8. 8

   By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.

9. 9

   Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.

10. 10

    Serve at once while the rice is creamy and piping hot.

* Per serving · 4 servings · Values may vary.