| This recipe is liked by 0 person(s). |
ORZO - Saffron Orzo
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Saffron Orzo CONTRIBUTED BY MARIO BATALI F&W The classic accompaniment to osso buco is saffron risotto. This simple alternative takes only 15 minutes to prepare. | |
| 2 cups | chicken stock |
| Kosher salt | |
| Generous pinch | saffron threads |
| 1 1/2 cups | orzo, (about 10 ounces) |
| 1 tablespoon | extra-virgin olive oil |
| Freshly ground pepper | |
In a large skillet, bring the stock to a boil with a generous pinch of salt. Remove from the heat, add the saffron and let steep for 5 minutes. Return the chicken stock just to a boil. Add the orzo and cook over moderate heat, stirring occasionally, until the orzo is al dente and the stock has been absorbed, about 8 minutes. Remove from the heat, stir in the oil, season with salt and pepper and serve.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.