Riso allo zafferano

Ingredienti

• 2 cups white basmati rice
• 3 1/2 cups chicken stock (sub vegetable stock for vegan)
• 1/4-1/2 teaspoon saffron threads (roughly 2 pinches)
• 1 Tablespoon ghee (or extra virgin olive oil for vegan)
• 1 small white onion (finely diced)
• 1/2 teaspoon kosher salt
• 1/3 cup fresh parsley (chopped (optional))
• 1/2 cup shelled pistachios (roughly chopped (optional))
• 1/2 cup pomegranate arils ((optional))

Preparazione

1. 1

   Rinse: Soak the rice in water for 30 minutes. Drain and rinse until the water runs clear. Set aside.

2. 2

   Soak: In a medium saucepan, heat the stock on medium-low heat until warm. Add 2 pinches of saffron to the pan and allow to soak for 10 minutes.

3. 3

   Saute: In a large pan with a well fitting lid, melt ghee over medium heat. Add onion and saute until softened, about 5 minutes. Add rice stirring constantly until rice is slightly toasted, about 3 minutes.

4. 4

   Simmer: Add stock with saffron and salt to rice mixture. Bring to a boil. Cover and reduce heat to low. Cook rice for 15 minutes then shut off heat and allow the rice to sit for 5 minutes undisturbed.

5. 5

   Serve: Taste the rice for salt, adjust as needed. Stir in parsley, pistachios, and pomegranate arils.