1 Tablespoon unsalted butter 2 Tablespoon onion, minced 2 Tablespoon pine nuts 1 cup medium grain arborio rice 1 cup gf chicken broth 1 cup water 2 Tablespoon fresh Italian parsley, minced 2 teaspoon fresh thyme Pinch saffron threads 1/4 teaspoon salt
Preheat oven to 375 degree F.
In an over-proof saucepen melt butter and add onion and pine nuts. Cook over medium heat, stirring occasionally until onions are softened, about 5 minutes. Stir rice into onion mixture. Add chicken stock, 1 cup of water, parsley, thyme, saffron, salt and bring to a boil.
Cover and bake in oven for 15 minutes. Let rice set at room temperature, covered for 5 to 10 minutes.