Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 Garlic clove - minced

  3. 1 1/2 cups 240g / 8 1/2oz Short-grain rice

  4. 1/2 teaspoon 2 1/2ml Saffron - dissolved in

  5. 2 tablespoons 30ml White wine

  6. 2 1/2 cups 592ml Good broth like chicken or fish stock Or a combination of both Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 to 6 servings.


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