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Saffron & Spring Onion Rice
Ingredients
| * | 4 tbls. butter |
| * | 1 1/2 cups uncooked long grain rice |
| * | 1 bunch spring onions or scallions, chopped |
| * | 3/4 cup dry white wine |
| * | 1 3/4 cups chicken broth |
| * | 1/2 tsp. saffron threads |
| * | 2 oz. freshly grated Parmesan cheese |
Instructions
| 1 | Melt 3 tablespoons butter in a heavy saucepan. Add rice and onions and saute over low heat until onions are softened. |
| 2 | Add wine and chicken broth. Bring to a boil. Stir in saffron. Cover, reduce heat and simmer for 30 minutes or until liquid is absorbed and rice is tender. |
| 3 | Stir in remaining tablespoon of butter and cheese. |