Saffron Rice

1. 1

   Heat the chicken stock and saffron on the stove.

2. 2

   In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown.

3. 3

   Add the rice, stir to completely coat all the rice kernels.

4. 4

   Add 1 cup of the hot stock, reduce the heat, and slowly cook allowing the stock to absorb slowly as it cooks.

5. 5

   Add more stock as needed.

6. 6

   You want the liquid to absorb and the rice to be perfectly al dente.

7. 7

   Stir often with a wooden spoon.

8. 8

   When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese.

9. 9

   Season and serve as an accompaniment, especially for braised lamb dishes.

No additional tips available.