By Hairee Lee Saffron Rice Serves 8 as a side dish
"It's the saffron that give the risotto the amazing yellow color." Melissa absolutely raved about this recipe after making it for her family. If you want to "take it up a notch" with Emeril Lagasse's rice recipe, make this!
- 2 3/4 cups warm chicken stock
- 1/2 teaspoon saffron threads
- 2 1/2 tablespoons olive oil
- 1/4 cup chopped onions
- 3/4 cup Arborio rice, rinsed
- Salt and pepper
- 2 tablespoons butter
- 1 teaspoon cream
- 2 tablespoons grated Parmesan
- Heat the chicken stock and saffron on the stove.
- In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown.
- Add the rice, stir to completely coat all the rice kernels.
- Add 1 cup of the hot stock, reduce the heat, and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente.
- Stir often with a wooden spoon. Melissa used Jonathan's Spootle Lazy Spoon which stays resting on the rip of the pan, keeping the spoon right where you left it and no mess to clean up from putting it down on the counter.
- When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese.
- Season and serve.
Recipe courtesy of the "bang!"ing Italian celebrity chef, Emeril Lagasse.