Saffron Orzo

1/4 tsp crumbled saffron threads

2 Tbsp butter

1/2 cup chopped shallots

12 ounce dried orzo pasta

2 tsp fresh thyme leaves

2 tsp slivered lemon peel

2 cups fat-skimmed chicken broth

1/2 cup dry white wine

2 Tbsp lemon juice

1/2 cup grated Pecorino Romano or Parmesan cheese

salt and fresh ground pepper

In a glass measure, combine saffron and 1 cup hot water. let stand for 20 minutes.

Meanwhile, in a 3 to 4-quart pan over medium-high heat, melt butter. When it is foamy, add shallots and stir until limp, about 1 minute. Stir in orzo, thyme and lemon peel. Stir often until some of the orzo is deep golden brown, about 5 minutes.

Pour in broth, wine and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is tender to bite, about 20 minutes.

Stir in lemon juice, cheese and salt and pepper to taste. Spoon into a serving bowl and serve immediately.

Makes 6 servings.