Yellow Rice

Directions

1. 1
   Warm the stock gently in a saucepan with the saffron.
2. 2
   Put half the butter in a deep skillet with a lid over medium heat.
3. 3
   A minute later, add the onion.
4. 4
   Cook, stirring occasionally, until the onion softens, about 5 minutes.
5. 5
   Add the rice and continue to cook, stirring, until the rice is glossy and begins to brown, about 5 minutes more.
6. 6
   Add the stock all at once, along with some salt and pepper.
7. 7
   Cover and adjust the heat so the mixture simmers gently and cook until the rice is done, 15 to 20 minutes.
8. 8
   Stir in the remaining butter, taste and adjust the seasoning, and serve.
9. 9
   This is no work at all.
10. 10
    Omit the onion.
11. 11
    Combine the stock, saffron, rice, and a large pinch of salt in a saucepan with a lid and bring to a boil.
12. 12
    Cover and simmer, stirring once after 5 minutes, until the rice is done, about 15 minutes.
13. 13
    Stir in 2 tablespoons butter or extra virgin olive oil, taste and adjust the seasoning, and serve.