Saffron Orzo

Ingredients

• 2 tablespoons butter 
• 0.5 cup cooking wine dry white
• 2 cups fat-skimmed chicken broth 
• 6 servings salt and fresh-ground pepperpepper 
• 2 teaspoons thyme leaves fresh
• 2 tablespoons juice of lemon 
• 2 teaspoons slivered lemon peelslivered lemon peel 
• 12 ounces orzo pasta dried
• 0.5 cup parmesan cheese grated
• 0.3 teaspoon saffron threads crumbled
• 0.5 cup shallots chopped

Equipment

• bowl
• frying pan

Directions

1. In a glass measure, combine saffron and 1 cup hot water.
2. Let stand for 20 minutes.
3. 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.
4. 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.
5. Stir in lemon juice, cheese, and salt and pepper to taste. Spoon into a serving bowl and serve immediately.