1. Pour olive oil, and add onions to a wide deep skillet. Sauté on medium heat until onions are soft and golden, stirring
frequently.
2. Add 1 ½ tbsp of butter, and
stir with a wooden spoon. Pour in
the rice and stir with onions for 1 minute.
3. Add the ½ of chicken broth and the water. Toss in
the saffron and stir. Bring
to a boil and cook uncovered for 15 minutes at moderate heat.
4. Add additional broth, and cook for an additional 5 minutes, until rice
is soft but not sticky.
5. Remove from heat, add remaining butter and fluff.
Let the rice stand for 2
minutes, sprinkle chopped parsley and black pepper, and serve with Parmesan cheese, grated at the table.
Nutrition:
115 cal, 9.9 g Fat, 1.7 g Protein, 5.8 g Carb, 16 mg Cholesterol, 469 mg
Sodium
Serves 4
