Best 6 Pancetta And Saffron Rice Recipes

RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)

Steps:

• Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
• Combine hot water and saffron threads in a small bowl.
• Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
• Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

CLASSIC SAFFRON RICE

Steps:

• Rinse the rice well, drain.
• In a medium size saucepan, add the rinsed rice and remaining ingredients.
• Bring to a boil, cover and reduce heat.
• Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
• Fluff with fork and serve.

SAFFRON RICE

Steps:

• In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
• Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.

CREAMY PANCETTA RICE

Steps:

• Brown pancetta and onions in large skillet over medium heat, cook until onions begin to brown (about 8 minutes).
• Add half-and-half; bring to a boil.
• Remove from heat.
• Add rice, cranberries, pistachios, salt and pepper.
• Stir until well blended.

BAKED SAFFRON RICE

Steps:

• Rinse rice well; drain in colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all liquid is absorbed, 15 to 20 minutes.
• Drizzle oil over top of rice; stir gently with a wooden spoon. Gently press rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over top of pot; cover firmly, wrapping sides of towel around top of lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull rice away from side of pan with a spatulaâ??there should be a nice golden crust.
• Remove from heat, remove lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.
• Remove lid; invert carefully onto a serving plate. Serve warm, cut in wedges.

SAFFRON RICE

Steps:

• Preheat the oven to 400 degrees.
• Heat one tablespoon butter in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
• Add the chicken broth and salt. Bring to a good boil.
• Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.