Braised Rice With Saffron

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 cups chicken stock
• 4 tablespoons butter
• 1/2 cup onion, finely chopped
• 1/4-1/2 cup beef marrow, uncooked & chopped (optional)
• 2 cups short-grain white rice, uncooked
• 1/2 cup dry white
• 1/8 teaspoon saffron, powder
• 4 tablespoons butter, soft
• 1/2 cup parmesan cheese, freshly grated

Recipe

• 1 bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
• 2 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.
• 3 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.
• 4 pour in the and boil it until it is almost completely absorbed.
• 5 add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
• 6 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.
• 7 pour it over the rice. cook until the stock is completely absorbed.
• 8 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.
• 9 stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
• 10 serve at once while the rice is creamy and piping hot.