Italian Saffron Rice

A bright golden rice, each grain perfectly separate and glossy. The powerful scent of saffron blends with the sweetness of melted onion and butter.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 395
• Protein: 6 g
• Carbs: 64 g
• Fat: 11 g

Ingredients

• 300 g White rice ( raw )
• 1 pinch Saffron ( filaments )
• 1 piece Onion ( finely chopped )
• 50 g Minimum butter sweet ( cold )
• 100 ml Dry white wine ( at room temperature )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 700 ml Vegetable broth ( hot )

Instructions

1. Saffron infusion

   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. Sautéing the base

   Melt some of the butter in a pan. Add the finely chopped onion. It should become translucent and soft, without browning.

3. Toasting the rice

   Add the white rice. Stir well until the grains are coated in fat and become pearly, almost transparent at the edges.

4. Deglazing

   Pour in the dry white wine. Let it boil until the liquid is almost completely evaporated and the smell of alcohol is gone.

5. Adding liquid and cooking

   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. Finishing with butter

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water.