lovingly pushing
every last strand of saffron
into the rice pot
3 servings
broth: 4 c hot water+2 pinches saffron+1 t better than bouillon veggie; 1.5 c arborio rice, 1/4 c olive oil, 1/4 c white wine, 1 t minced garlic, 2 T lemon juice, pinch black pepper, 1 T italian parsley
heat garlic+oil, add rice, wine, broth by ladleful until done; remove from heat, add rest
haikuveg 