(Rice in broth with saffron - Traditional recipe)

Time: cooking: 15 minutes for the broth ..................... 18-20 minutes for the rice 45 g (1 1/2 oz) rice 1 l (35 fl oz - 4 1/2 cups) broth 2 tablespoons dried chives a pinch of saffron 2 tablespoons olive oil 4 tablespoons grated parmesan cheese, if wished easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare the broth. Pour into the boiling broth the olive oil, chives and rice.
Keep cooking according to the instructions on the rice package. In the last minutes add the saffron melted in a little of hot broth.
Serve hot with grated parmesan, if wished.

What's the right wine?
Our suggestion is: Terre di Franciacorta Bianco (Italian white wine from Lombardy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".