This is good as an accompaniment to any saucy meal so it can soak up all the flavour.
1/2 onion (finely chopped)
2 tablespoons olive oil
2 tablespoons minced parsley
1/4 teaspoon dried thyme
10 strands of saffron (crumbled)
1 cup of arborio rice
1 cup chicken stock
Preheat oven to 200ºC
Fry the onions in a large lidded (ovenproof) pan in the oil until golden brown then add the rice and stir briefly. Add and stir in the chicken stock,1 cup of warm water, thyme, saffron and parsley. Bring to the boil, remove from heat and cook in oven for 15 minutes.
Take out and leave the lid on for a further 10 minutes. Fluff up and serve hot or cold.