Orzo With Saffron and Romano Cheese

Recipe by COOKGIRl
READY IN: 26mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • *NOTE: for non-alcoholic version, substitute chicken stock for the white wine.
  • In a glass measuring cup, combine the saffron threads and 1 cup hot water. Let stand for 20 minutes.
  • 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.
  • 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.
  • 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.
  • Just before serving, stir in lemon juice, cheese, and salt and pepper to taste. Serve hot.
Advertisement