Saffron Rice - cooking recipe

Ingredients

2 c. chicken stock
1/4 tsp. saffron threads
1 Tbsp. oil
1/4 c. unsalted butter
1 medium onion, chopped
1 c. long grain rice
1 tsp. salt
1/4 tsp. finely ground pepper

Preparation

Heat chicken stock until warm.
Remove from heat; add saffron and leave to soak for 20 minutes.
In medium skillet, heat oil and 1 tablespoon butter.
Add onion and cook over low heat, stirring occasionally, until soft but not browned.
Add rice and cook, stirring occasionally, until lightly browned.
Pour in saffron-flavored stock and add salt and pepper.
Bring to a boil; cover and simmer on low 20 minutes.
Let rice stand, covered, 10 minutes.
Using large fork, carefully stir in remaining butter and taste for seasoning.
Serve immediately.