Saffron pilaf - Damien Pignolet recipe | Gourmet Traveller

Ingredients

• ¼ tsp saffron threads
• 20 gm unsalted butter, coarsely chopped
• 1 tbsp finely diced onion
• 100 gm basmati rice, rinsed (½ cup)
• 1 tbsp dry white wine or vermouth, such as Noilly Prat
• 250 ml chicken or fish stock, warmed (1 cup)
• 1 small fresh bay leaf