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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
clove minced garlic |
1 1/2 cups short grain rice |
1/2 teaspoon saffron dissolved in 2 tablespoons white wine |
2 1/2 cups good broth like chicken or fish stock or a combination |
salt and freshly ground black pepper |
Directions:
1. 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.
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