Saffron Orzo
James Carrier
How to Make It
Step 1
1
In a glass measure, combine saffron and 1 cup hot water. Let stand for 20 minutes.
Step 2
2
Meanwhile, in a 3- to 4-quart pan over medium-high heat, melt butter. When it is foamy, add shallots and stir until limp, about 1 minute. Stir in orzo, thyme, and lemon peel. Stir often until some of the orzo is deep golden brown, about 5 minutes.
Step 3
3
Pour in broth, wine, and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is tender to bite, about 20 minutes.
Step 4
4
Stir in lemon juice, cheese, and salt and pepper to taste. Spoon into a serving bowl and serve immediately.
Ingredients
1/4 teaspoon crumbled saffron threads
2 tablespoons butter
1/2 cup chopped shallots
12 ounces dried orzo pasta
2 teaspoons fresh thyme leaves
2 teaspoons slivered lemon peelslivered lemon peel
2 cups fat-skimmed chicken broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup grated pecorino romano or parmesan cheese
Salt and fresh-ground pepperpepper
Directions
Step 1
1
In a glass measure, combine saffron and 1 cup hot water. Let stand for 20 minutes.
Step 2
2
Meanwhile, in a 3- to 4-quart pan over medium-high heat, melt butter. When it is foamy, add shallots and stir until limp, about 1 minute. Stir in orzo, thyme, and lemon peel. Stir often until some of the orzo is deep golden brown, about 5 minutes.
Step 3
3
Pour in broth, wine, and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is tender to bite, about 20 minutes.
Step 4
4
Stir in lemon juice, cheese, and salt and pepper to taste. Spoon into a serving bowl and serve immediately.
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