Preparation

1. Prepare the saffron broth by pouring a liter of water with the two stock-cubes in a pot.Bring to a boil and put aside, keeping it warm.
2. Finely mince the onion.
3. In a pan, heat two tablespoons of oil and gently sauté the onion. 
4. Pour the rice and toast for a couple of minutes.
5. Add a ladle of broth at the time, until the rice is cooked.
6. Turn the heat off, add the butter and stir.
7. Serve with a dusting of Molche powder.