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Saffron orzo, risotto style from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 525) by Mark Bittman

  • saffron
  • shallots
  • Parmesan cheese
  • orzo pasta
  • butter
  • dry white wine
  • stock

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Notes about this recipe

  • Eat Your Books

    Can substitute water for dry white wine.

  • Zosia on September 30, 2018

    This was a surprise hit. It required the attention of a risotto but cooked in a fraction of the time. I used ditalini and everyone loved the way the cheesy sauce filled each little tube. I omitted the butter and used only 1.5 cups pasta for 4 people.

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