- 2 cups chicken stock
- Kosher salt
- Generous pinch of 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.