Yield: 1 servings
|3 tablespoons||Unsalted butter|
|3 larges||Shallots; thinly sliced|
|1||Pinches saffron threads; (generous)|
|1½ cup||Arborio or other short-grain rice|
|3 cups||Chicken stock or canned low-salt broth|
|3 tablespoons||Fresh lemon juice|
|2 tablespoons||Chopped lemon peel|
|1 large||Bunc chives; chopped (about 1/2|
|Salt and freshly cracked white pepper|
Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.
Bon Appetit May 1990
Converted by MC_Buster.
NOTES : This creamy rice, fragrant with lemon, makes a nice accompaniment to veal. If you like, pack the rice into half-cup custard cups and unmold onto the serving plates. Garnish with additional snipped chives, if desired.
Converted by MM_Buster v2.0l.