Lemon-Scented Saffron Rice

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Accompaniments: Lemon-Scented Saffron Rice
Serves: 6-8

3 tbs unsalted butter
3 large shallots, thinly sliced
Generous pinch of saffron threads
1 ½ cups Arborio or other short-grain rice
3 cups chicken stock or canned low-salt broth
3 tbs fresh lemon juice
2 tbs chopped lemon peal
1 large bunch of chives chopped (about ½ cup)
Salt and freshly cracked white pepper

Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice, bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives, Season with salt and pepper. Stir vigorously until well combined.


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