Saffron Parmesan Rice
Infuse your dinner table with vibrant flavor and creamy luxury with this Saffron Parmesan Rice recipe. Each fluffy grain of long-grain rice is imbued with the delicate, earthy aroma of saffron, steeped to perfection in warm chicken or vegetable stock. A touch of sautéed onion and garlic adds depth, while freshly grated Parmesan lends a luscious, velvety finish. With just a hint of butter and spices to enhance the natural ingredients, this dish creates a balanced harmony of flavors. Perfect as a standalone side or an elegant accompaniment to roasted meats or grilled vegetables, this recipe is a gourmet twist on classic comfort food. Ready in under 40 minutes, it’s a quick and impressive way to elevate any meal. Garnish with fresh parsley for an optional burst of color and herbaceous flair!
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Recipe Information
Ingredients
- 1 cup Long-grain rice
- 2 cups Chicken or vegetable stock
- 0.25 teaspoons Saffron threads
- 2 tablespoons Unsalted butter
- 0.5 pieces Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside to drain.
In a small bowl, combine the saffron threads with 2 tablespoons of warm water and let them steep while you prepare the rest of the dish.
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm.
In a large, deep skillet or saucepan, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until it becomes translucent.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Stir in the drained rice, making sure each grain is coated in the butter mixture. Toast the rice for 2 minutes while stirring continuously.
Pour in the warm stock and the saffron water (including the threads). Add the salt and black pepper, then stir gently to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15 minutes, or until the rice has absorbed the liquid and is tender.
Turn off the heat and let the rice sit covered for 5 minutes. Remove the lid and fluff the rice with a fork.
Fold in the grated Parmesan cheese until evenly distributed and creamy.
Taste and adjust seasoning with more salt and pepper, if needed.
Garnish with chopped fresh parsley (optional) before serving. Serve warm.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
