1/2 teaspoon saffron dissolved in 2 tablespoons white wine
2 1/2 cups good broth like chicken or fish stock or a combination
Salt and freshly ground black pepper
Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through.