INGREDIENTS
5 tablespoons butter
1 medium onion, finely chopped
1.5g strands saffron
(1 teaspoon) or a few pinches of powdered saffron, diluted and crushed in small amount of hot water
400g (1 3/4 cup, 14 ounces) short-grain rice
Salt
8 dl (3 1/2 cups, 28 ounces) tomato paste
Parsley leaves for garnish
PREPARATION
Heat 2 tablespoons butter in large saucepan and sauté onions until soft.
Stir in saffron, rice and a pinch of salt. Add hot broth. Bring to boil. Lower
heat and cook, covered, for about 20 minutes. Just before serving, stir in
tomato paste and 3 tablespoons butter. Quickly put rice in a mould, pressing down lightly with a spoon. Remove from the mould onto serving dish and garnish with parsley leaves.
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