Risotto is one of my favorite things to eat, but with all the time and stirring, it’s not really one of my favorite things to make. This orzo gives you a very similar texture and taste of risotto without all the effort. I served this orzo as a side dish with a parmesan chicken cutlet. Great for kids and adults alike! Adapted from Mario Batali.
- 2 C. chicken or vegetable broth
- pinch of saffron threads
- 1 1/2 C. uncooked orzo pasta
- 2 t. olive oil
- salt and pepper
- 2 T. parmesan cheese, grated
In a saucepan, bring the broth to a boil, add the saffron and remove from heat. Let the saffron steep in the broth for about 5 minutes. Return to a simmer and stir in the orzo. Give it a stir every two or three minutes as it simmers. The broth will be absorbed by the orzo after about 8 minutes. Stir in the olive oil, season with salt and pepper, and top with the cheese.