Ingredients

• 2 tablespoons olive oil
• Clove minced garlic
• 1 1/2 cups short grain rice
• 1/2 teaspoon saffron dissolved in 2 tablespoons white wine
• 2 1/2 cups good broth like chicken or fish stock or a combination
• Salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through.