Saffron Orzo

• 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

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

crumbled saffron threads, butter, shallots, orzo pasta, thyme, chicken broth, white wine, lemon juice, pecorino romano, salt

Taken from www.myrecipes.com/recipe/saffron-orzo (may not work)