Lemon-scented saffron rice

Yield: 1 servings

Measure Ingredient
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
; cup)
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.

Serves 8.

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.

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