Orzo With Saffron and Romano Cheese

From Sunset Magazine November 2003. I doubled the amount of saffron, just so you know.

• Ready In: 26 mins
• Serves: 6

Ingredients

• 1⁄2 teaspoon  crumbled saffron thread
• 1  tablespoon butter
• 1  tablespoon olive oil
• 1⁄3 cup shallot, finely minced
• 12  ounces  dried orzo pasta
• 2  teaspoons fresh thyme leaves
• 2  teaspoons  grated lemon peel
• 2  cups  chicken stock
• 1⁄2 cup dry white wine (read *NOTE)
• 2  tablespoons lemon juice
• 1⁄2 cup  grated pecorino romano cheese or 1⁄2 cup  grated parmesan cheese
•  salt, to taste
•  fresh ground pepper, to taste

Directions

1. *NOTE: for non-alcoholic version, substitute chicken stock for the white wine.
2. In a glass measuring cup, combine the saffron threads and 1 cup hot water. Let stand for 20 minutes.
3. Meanwhile, in a saute pan over medium heat, heat butter and olive oil. When it is foamy, add shallots and cook until translucent, about 1 minute.
4. Stir in orzo, thyme, and lemon peel. Saute the mixture, stirring often until the orzo is golden brown, about 5 minutes. Reduce heat if necessary to avoid burning.
5. Pour in chicken stock, 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 al dente, about 20 minutes.
6. Just before serving, stir in lemon juice, cheese, and salt and pepper to taste. Serve hot.