Saffron is the worlds most expensive spice. But, a little saffron goes a long way and is used both to flavor and tint food. Saffron comes in powdered form and in threads.
1/2 small onion, minced
1/2 cup long grain rice
4 tablespoons butter
1/4 cup red wine
1/4 teaspoon saffron, chopped fine
1/4 cup parmesan cheese
2 beef bouillon cubes
1-1/4 cups water
Dissolve bouillon in 1-1/4 cups hot water, add saffron.
In small skillet over moderate heat, melt 2 tablespoons butter, add onion, rice and red wine- cook on medium low heat until onion and rice are clear and wine has cooked off. Add 1/3 of the beef broth cover and cook slowly until cooked off. Continue until all the beef broth has been used approximately 45 minutes. Then add 2 more tablespoons of butter and parmesan cheese and cook until melted about 3 minutes. Serve immediately.
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