Saffron Rice

Directions

1. 1
   Heat the chicken stock and saffron on the stove.
2. 2
   In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown.
3. 3
   Add the rice, stir to completely coat all the rice kernels.
4. 4
   Add 1 cup of the hot stock, reduce the heat, and slowly cook allowing the stock to absorb slowly as it cooks.
5. 5
   Add more stock as needed.
6. 6
   You want the liquid to absorb and the rice to be perfectly al dente.
7. 7
   Stir often with a wooden spoon.
8. 8
   When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese.
9. 9
   Season and serve as an accompaniment, especially for braised lamb dishes.