Rice Pancakes with Parmesan
Bring a half liter (approximately 17 ounces) of water to a boil with a little salt, add the rice, reduce to a simmer, cover and cook until the rice is tender, about 25 minutes. Drain and let cool in a colander. Meanwhile, finely chop the shallot. Heat the butter in a skillet and saute the shallot in butter until translucent. Add the white wine and saffron and stir and let cook until the liquid ahs been absorbed,
Transfer the rice to a bowl and stir in the saffron shallot, eggs and flour and season with salt and pepper. Heat the clarified butter in a skillet. Form the rice into pancakes, each about 2 tablespoons and saute until golden on both sides. Remove from pan, drain on paper towels and serve with Parmesan shavings.