Lemon-Scented Saffron Rice

By á-174942

Ingredients

• 3 tablespoons unsalted butter
• 3 large shallots thinly sliced
• 1 pinch saffron threads - (generous)
• 1 1/2 cups Arborio rice (or other short-grain rice)
• 3 cups chicken stock (or canned low-salt broth)
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped lemon peel
• 1/2 cup chopped chives - (abt 1 lg bunch)
• Salt to taste
• Freshly-cracked white pepper to taste

Details

Servings 8

Preparation

Step 1

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.

This recipe yields 8 servings.