Saffron Orzo with Asparagus and Prosciutto

This is an old one but a good one. Not sure when or where I got it, been in my notebook since we lived in Boston 7 or 8 years ago. I have another Saffron Orzo recipe, but this one is much richer and seems to go over much better. I like the prosciutto and butter (two of the magic ingredients). Alexa loves it as well, Lisa not so much.

Makes 8 Servings

4 tablespoons (1/2 stick) butter
4 ounces thinly sliced prosciutto, cut into thin strips
1 1/4 cups orzo (about 8 ounces)
3 cups low-salt chicken broth
1/2 teaspoon saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1/2-inch pieces
1/4 cup grated Parmesan cheese


Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper.

Paul Hobbs Russian River Pinot Noir 2007

This is one of those cases of wrong bottle right choice. During a dinner party I reached into the chardonnay bin, and pulled out what I thought was a Paul Hobbs chardonnay. The label looks the same, so I pulled the cork and started to poor a taste and had an "Oh S*%#" moment. Long story short, this is a great pinot. Perfectly balanced, nice fruit but not over powering. I have been drinking on the bottle for over a week (small glass per night). Bottom line this is an outstanding example of a Russian River Pinot. If you see it, go for it.