European
France - Pasta and Grains
Riz Pilaf au Safran
Chef's Menu Description
Aromatic French saffron rice pilaf: long-grain rice sautéed with minced shallots in butter, braised in saffron-infused chicken stock, and fluffed with butter and parsley.
Ingredients
- • 300g long-grain rice, rinsed
- • 2 shallots, finely minced
- • 30g butter and 1 tbsp olive oil
- • Good pinch of saffron threads (steeped in 2 tbsp warm broth)
- • 600ml rich chicken or vegetable stock
- • 1 bay leaf, sea salt, white pepper, fresh parsley
Preparation Steps
1
Phase 1
Melt half the butter with olive oil in a heavy lidded casserole. Sauté shallots for 3 minutes until soft and translucent.
2
Phase 2
Add rice to pan and stir for 2 minutes until grains are coated in butter and slightly translucent at the edges.
3
Phase 3
Pour in hot broth, saffron liquid, bay leaf, and salt. Bring to a boil, cover tightly, and bake in oven at 180°C (or cook on lowest stovetop setting) for 17 minutes without removing lid.
4
Phase 4
Remove lid, discard bay leaf, dot with remaining butter, and fluff with a fork. Scatter with fresh parsley and serve hot.