Braised Rice With Saffron |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This dish came from an old cookbook call The Cooking of Italy I have not made it as yet, but I am storing it here for future use. Ingredients:
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 wine |
1/8 teaspoon saffron, powder |
4 tablespoons butter, soft |
1/2 cup parmesan cheese, freshly grated |
Directions:
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 wine 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.
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