Italian Saffron Rice
Ingredients
- 300 gWhite rice (raw)
- 1 pinchSaffron (filaments)
- 1 pcOnion (finely chopped)
- 50 gUnsalted butter (cold)
- 100 mlDry white wine (at room temperature)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 700 mlVegetable broth (hot)
Method
A bright golden rice, each grain perfectly separate and glossy. The powerful scent of saffron blends with the sweetness of melted onion and butter.
- 1
In a small bowl, place the saffron with two tablespoons of hot water. Let it infuse until the water turns a deep orange hue.
- 2
Melt some of the butter in a pan. Add the finely chopped onion. It should become translucent and soft, without browning.
- 3
Add the white rice. Stir well until the grains are coated in fat and become pearly, almost transparent at the edges.
- 4
Pour in the dry white wine. Let it boil until the liquid is almost completely evaporated and the smell of alcohol is gone.
- 5
Add the hot broth and the saffron water. Cover and cook over low heat. The rice is ready when it has absorbed all the liquid and is tender to the bite.
- 6
Off the heat, add the remaining cold butter. Mix gently with a fork to avoid crushing the grains. The rice should be glossy and fluid.
Frequently asked questions
How do you get this dish right?
- Do not rinse the rice for this recipe, the starch helps bind the dish.
- Use very hot broth to avoid interrupting the rice cooking process.
- The final butter must be very cold to create an emulsion that makes the rice glossy.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water.
