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Safron Orzo
© Michael Turek

Saffron Orzo

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

  1. 2 cups chicken stock
  2. Kosher salt
  3. Generous pinch of saffron threads
  4. 1 1/2 cups orzo (about 10 ounces)
  5. 1 tablespoon extra-virgin olive oil
  6. Freshly ground pepper
  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.