Braised Rice With Saffron

Recipe by Happy Harry 2
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups chicken stock
  • 4
    tablespoons butter
  • 12
    cup onion, finely chopped
  • 14 - 12
    cup beef marrow, uncooked & chopped (optional)
  • 2
    cups short-grain white rice, uncooked
  • 12
  • 18
    teaspoon saffron, powder
  • 4
    tablespoons butter, soft
  • 12
    cup parmesan cheese, freshly grated
Advertisement

DIRECTIONS

  • Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
  • 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.
  • 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.
  • Pour in the wine and boil it until it is almost completely absorbed.
  • Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
  • 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.
  • Pour it over the rice. Cook until the stock is completely absorbed.
  • 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.
  • Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
  • Serve at once while the rice is creamy and piping hot.
Advertisement