*  Exported from  MasterCook  *

                               SAFFRON RICE

Recipe By     : ESSENCE OF EMERIL SHOW
Serving Size  : 0    Preparation Time :0:00
Categories    : New Imports                      Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 cheese

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. 

When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese.
Season and serve with either Osso Bucco or lamb shanks. 

Yield: 4-6 servings



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