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Saffron Rice

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Rated: 5 stars out of 5Rate itRead users' reviews (2)

  • Cook Time:

    35 min

  • Level:

    --

  • Yield:

    4 to 6 servings

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Times:

Prep
10 min
Inactive Prep
--
Cook
35 min
Total:
45 min
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Ingredients

  • 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

Directions

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 as an accompaniment, especially for braised lamb dishes.

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Read more Comments & Reviews (2)

Comments & Reviews

  • recipe Saffron Rice
    Anonymous 03-14-2006

    Flag

    Wonderful side dish

    Rated: 5 stars out of 5
    I made this for a Mediterranean themed party served alongside Moroccan spiced chicken. It is a wonderful dish, not too... flavorful to overpower your main dish but you can definitely tell it's something special.Read more
  • recipe Saffron Rice
    sandra port chester, NY 01-14-2006

    Flag

    very good

    Rated: 5 stars out of 5
    i added some white wine to the chicken stock it came out very good i will make it again
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