3 tablespoons unsalted butter
3 large shallots, thinly sliced
Pinch (generous) of saffron threads
1 1/2 cups Arborio or other short-grain rice
3 cups chicken stock or canned low-salt broth
3 tablespoons fresh lemon juice
2 tablespoons chopped lemon peel
1 large bunch chives, chopped (about 1/2 cup)
Salt and freshly cracked white pepper

Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer for about 20 minutes until creamy and tender, stir once at the 10 minute mark. Add lemon peel and chives. Season with salt and pepper. Stir until well combined.

8 servings

10 Minutes

20 Minutes

Easy

Paul

2005-11-08 15:24:17

Saffron Rice! How Exotic! If you like saffron rice this is an easy recipe.