How to Make Saffron Rice :
I’ll show you how to make saffron rice with an Italian twist. We’re adding Italian mushrooms, onions, and wine! It’s easy, come on and try! This saffron rice is inspired by my father-in-law who is Italian and he has made this for his family, like forever! This is one of my husband’s favorite rice dishes.
It’s super easy to do and all you have to do is soak some Italian Porcini mushrooms. Then buy some good saffron spice. I bought mine at Trader Joe’s for $6.00 and it works great!
Costco also sells it so check it out! Before you start this recipe, you will want to place your saffron into a bowl with some white wine. Ideally, you would let it sit overnight so it has plenty of time to infuse into the wine. But if you are short on time, an hour will work too.
2 cups Basmati rice, rinsed
1/4 cup Tbsp. dried Porcini mushrooms, hydrated, rinsed and chopped
1/2 cup yellow onion, Rockin Robin’s super fine dice
1/2 cup white wine, I used sauvignon blanc
1 1/4 tsp. salt
3 cups chicken broth
.02 ounces or .70grams of saffron
1 Tbsp. salted butter
1 Tbsp. or more of olive oil
2 Tbsp. fresh parsley, chopped
Place the mushrooms in a bowl and cover with very warm water and let them soak for a good 20 minutes, or until fully hydrated and soft.
Crush the saffron in a pestle and mortar or if you don’t have one, improvised the best you can. You can place the saffron in a bowl and crush it with a wooden spoon.
Add the saffron to the wine that is warmed in the microwave. Stir and let sit for at least an hour. You can also leave this over night for the saffron to infuse into the wine for maximum flavor.
Rinse the rice, let it drain and set aside.
Once the mushrooms are hydrated, pour them into a strainer and rinse under cold water to remove any sand or grit still remaining.
Then chop the mushrooms into the desired size.
When you are ready to start cooking, pour the wine infused saffron through a strainer to remove the big pieces of saffron.
In a frying pan over medium high heat add a tablespoon or more of olive oil and butter. Once that’s hot add the onion and sauté for 2 minutes.
Then add the mushrooms and sauté for 5 to 6 minutes. You want things to really soften up a bit and even caramelize some.
Add the rice to the mixture and stir to coat. Add more oil if things look dry. You just want to coat the rice and not brown it.
Turn the temperature up to medium high and add the chicken broth, wine infused saffron, and the salt.
Once everything is in the pan, stir to combine and turn the heat up to high. Bring to a boil and then cover and reduce the temperature to low (simmer). Cook for 20 minutes or as per package directions.
Fluff rice before serving.
Garnish this dish with a sprinkle of chopped fresh parsley.