1. In a saucepan bring the broth and 1 1/2 cups water to a boil, add the orzo and boil it for 5-7 minutes or until it is al dente.
2. In a small bowl dissolve the saffron in 1 Tablespoon of the hot cooking liquid.
3. Drain the orzo well, return it to the pan; and stir in the saffron mixture, the butter, thre parmesan and salt and pepper to taste.
