Saffron Rice
Arroz Azafrán
400g (14oz) Arborio Rice (Short Grain Rice)
800ml (28floz) Stock or Water
1 Medium Onion, finely chopped
4 tbsp Butter
Saffron Strands or Powder
Parsley
Salt
Peel and finely chop the onion.
Heat the butter in a saucepan and saute the onion until tender and transparent.
Bring the stock (or water) to the boil in another saucepan.
Add the boiling liquid, rice and saffron to the cooked onions, add a pinch of salt.
Bring to the boil, stir well, then cover tightly and reduce the heat to a very low setting.
Cook for 20 minutes.
Stir in the remaining butter and fork through.
Either serve as is or place into a mould, pressing down lightly.
Garnish with chopped parsley.
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