| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | May 1990 | 1 | Servings | |
INGREDIENTS
| 3 | T | Unsalted butter |
| 3 | Shallots, thinly sliced | |
| 1 | Pinches saffron threads | |
| generous | ||
| 1 1/2 | c | Arborio or other short-grain |
| rice | ||
| 3 | c | Chicken stock or canned |
| low-salt broth | ||
| 3 | T | Fresh lemon juice |
| 2 | T | Chopped lemon peel |
| 1 | Bunc chives, chopped about | |
| 1/2 | ||
| cup | ||
| Salt and freshly cracked | ||
| white pepper |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined. Serves 8. Bon Appetit May 1990 Converted by MC_Buster. NOTES : This creamy rice, fragrant with lemon, makes a nice accompaniment to veal. If you like, pack the rice into half-cup custard cups and unmold onto the serving plates. Garnish with additional snipped chives, if desired. Converted by MM_Buster v2.0l.
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