Saffron Rice

1. 1

   Heat chicken stock until warm.

2. 2

   Remove from heat; add saffron and leave to soak for 20 minutes.

3. 3

   In medium skillet, heat oil and 1 tablespoon butter.

4. 4

   Add onion and cook over low heat, stirring occasionally, until soft but not browned.

5. 5

   Add rice and cook, stirring occasionally, until lightly browned.

6. 6

   Pour in saffron-flavored stock and add salt and pepper.

7. 7

   Bring to a boil; cover and simmer on low 20 minutes.

8. 8

   Let rice stand, covered, 10 minutes.

9. 9

   Using large fork, carefully stir in remaining butter and taste for seasoning.

10. 10

    Serve immediately.

No additional tips available.