Italian rice/Arborio rice 1 cup
Vegetable broth 2 cups
Saffron 1/4 spoon
Milk few spoons
Butter a cube
Cheese 1 cup shredded
Saffron few strands to garnish.
Wet grind 1/4 spoon of saffron with milk and make a thick paste, set aside.
In a heavy bottomed skillet, melt butter. Stir-in rice....let the rice coat oil thoroughly.
Add enough salt and vegetable broth to it. Cover and cook over low-sim heat.
When the rice is half the way done, add saffron milk and continue cooking.
When rice is done without any liquid, add cheese. Mix thoroughly.
Garnish with saffron strands. Enjoy!