Servings: 8 Time: 45 Minutes
What you'll need: 2 pinches saffron threads
1 tbsp extra virgin olive oil
1/2 cup minced onion 2 cups white rice
3 3/4 cups chicken stock
1 tsp salt
Take one pinch of saffron threads and put them in a spice mortar. Grind the thread with a pestle to a powdery consistency. Add the second pinch, however, this time don't crush these threads. Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will pull out the saffron flavor.
Meanwhile, rinse your rice in a colander. Drain.
In a large heavy pot, heat the extra virgin olive oil over medium. Add the minced onion to the pot and saute for about 10 minutes, until the onion begins to caramelize. Add the rice to the pot and saute for one minute longer mixing the two.
Poor the saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot. Add the chicken stock and salt to the pot, then bring to a boil.
Cover the pot and reduce the head to low. Let the rice cook for 20 minutes.
Fluff the rice with a fork before serving.