BRAISED RICE WITH SAFFRON
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.
Provided by Happy Harry 2
Categories Short Grain Rice
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
- 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.
- 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.
- Pour in the wine and boil it until it is almost completely absorbed.
- Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
- 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.
- Pour it over the rice. Cook until the stock is completely absorbed.
- 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.
- Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
- Serve at once while the rice is creamy and piping hot.
Nutrition Facts : Calories 461.1, Fat 19.1, SaturatedFat 11.5, Cholesterol 50.4, Sodium 352.9, Carbohydrate 57.8, Fiber 2, Sugar 2.1, Protein 9.8
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