SAFFRON

Indian Saffron Rice

Prep Time: 5 Minutes Cook Time: 20 Minutes Ready In: 25 Minutes Servings: 6

"White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling."

Ingredients:

1/8 teaspoon powdered saffron 2 cups boiling water, divided 2 tablespoons butter

1 cup uncooked long-grain white rice, not rinsed 1 teaspoon salt

Directions:

1.	Steep the saffron in 1/2 cup boiling water.
2.	In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3.	Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Creamy Saffron Shrimp with Gnocchi and Caramelized Onion Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 4 "It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it." Ingredients: 1 tablespoon butter 1 large onion, thinly sliced 6 mushrooms, sliced 1 teaspoon brown sugar 1 (16 ounce) package potato gnocchi 20 peeled and deveined large shrimp (21 to 30 per pound) 3 tablespoons reduced-fat sour cream 1 teaspoon paprika 1 pinch saffron salt to taste 2 tablespoons shredded fresh basil 1/4 cup grated Parmesan cheese Directions: 1. Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside. 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm. 3. Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt. 4. Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Risotto alla Milanese Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 4 "Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!" Ingredients: 1 3/4 cups uncooked Arborio rice 1/2 cup unsalted butter, divided 1 1/2 quarts beef stock 3 tablespoons beef marrow 1 onion, thinly sliced 1 teaspoon saffron powder 3/4 cup dry white wine salt to taste 1 1/2 cups grated Parmesan cheese Directions: 1. Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.) 2. Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes. 3. Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.