Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| \N \N | Clove minced garlic |
| 1½ cup | Short grain rice |
| ½ teaspoon | Saffron dissolved in 2 |
| \N \N | TB white wine |
| 2½ cup | Good broth like chicken or |
| \N \N | Fish stock or a combination |
| \N \N | Salt and freshly ground |
| \N \N | 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.
Yield: 4 to 6 servings
COOKING MONDAY TO FRIDAY SHOW #MF6741