1. Heat the oven to 190c/gas 5. 2. Add the saffron to the hot stock. 3. Heat the butter in a flameproof casserole. 4. Gently fry the onion for 5 minutes until softened and golden. 5. Add the rice and cook for a further minute until coated with butter and turning slightly transparent. 6. Add the stock and the orange zest and juice. 7. Bring to the boil, then cover with a close fitting lid. 8. Bake for 25-30 minutes until liquid is absorbed and grains are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
