Yellow Rice

• 2 1/2 cups chicken or beef stock, preferably homemade (page 160)
• Large pinch of saffron threads, about 1 teaspoon, or
• 1/2 teaspoon ground turmeric
• 4 tablespoons (1/2 stick) butter or extra virgin olive oil
• 1 medium onion, chopped
• 1 1/2 cups Arborio or other short-grain rice
• Salt and black pepper to taste

1. Warm the stock gently in a saucepan with the saffron.
2. Put half the butter in a deep skillet with a lid over medium heat.
3. A minute later, add the onion.
4. Cook, stirring occasionally, until the onion softens, about 5 minutes.
5. Add the rice and continue to cook, stirring, until the rice is glossy and begins to brown, about 5 minutes more.
6. Add the stock all at once, along with some salt and pepper.
7. Cover and adjust the heat so the mixture simmers gently and cook until the rice is done, 15 to 20 minutes.
8. Stir in the remaining butter, taste and adjust the seasoning, and serve.
9. This is no work at all.
10. Omit the onion.
11. Combine the stock, saffron, rice, and a large pinch of salt in a saucepan with a lid and bring to a boil.
12. Cover and simmer, stirring once after 5 minutes, until the rice is done, about 15 minutes.
13. Stir in 2 tablespoons butter or extra virgin olive oil, taste and adjust the seasoning, and serve.

chicken, saffron threads, ground turmeric, butter, onion, rice, salt

Taken from www.epicurious.com/recipes/food/views/yellow-rice-385846 (may not work)