Tom, do you have a Trader Joe's near you? They sell small jars of saffron for like $3.50 or something like that. Definitely the best buy I've found on it!
Anyway, it so happens that one of my favorite dishes has saffron in it! It's from the cookbook The Mediterranean Vegan Kitchen by Donna Klein. Here it is:
Saffron-Scented Risotto alla Milanese
2 3/4 cups vegetable broth
1/4 cup dry white wine
1/8 tsp saffron threads
1 Tbsp extra-virgin olive oil
1 shallot, finely chopped
1 cup arborio rice
salt and freshly ground black pepper, to taste
Combine the vegetable broth and wine in a small saucepan; bring to a simmer over medium-high heat. Remove from heat and stir in the saffron. Cover and barely simmer over low heat.
In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring, until softened but not browned, 2 to 3 minutes. Add the rice and cook, stirring, for 2 minutes.
Reduce the heat to medium-low and add 1/4 cup of the simmering brother mixture to the skillet. Cook, stirring constantly, until almost all of the liquid has been absorbed. Continue adding 1/4 cup of the broth mixture at a time and cooking and stirring until it is almost absorbed and all the broth mixture has been used, seasoning with salt and pepper after the last broth addition. The mixture should be creamy, not runny, and the rice should be tender yet still firm to the bite. (At this point, taste the rice. If the rice tastes too hard, add an additional 1/4 of water and cook, stirring, until it is absorbed.) Serve at once.