Saffron Orzo

The classic accompaniment to osso buco is saffron risotto. This simple alternative takes only 15 minutes to prepare.

  • Total Time:
  • Servings: 6

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  • 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

How to make this recipe

  1. 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.

Contributed By Photo © Michael Turek Published April 2013

458791 recipes/saffron-orzo 2013-12-06T23:46:27+00:00 Mario Batali italian|pasta-and-noodles|side-dishes|6|fast|weeknight-dinner april-2013 recipes,saffron-orzo 458791

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