1-½ cups chicken broth

1 cup orzo (rice shaped pasta)

¼ teaspoon crumbled saffron threads

2 tablespoons unsalted butter

¼ cup freshly grated Parmigiano-Reggiano

  1. In a saucepan bring the broth and 1-½ cups water to a boil, add the orzo, and boil it for about 8 minutes, or until it is al dente.
  1. In a small bowl dissolve the saffron in 1 tablespoon of the hot cooking liquid. Drain the orzo well, return it to the pan, and stir in the saffron mixture, the butter, the Parmesan and salt and pepper to taste.

from The Best of Gourmet, 1991

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