Toasted Orzo with Saffron and Fennel
['1/4 teaspoon crumbled saffron threads', '1 tablespoon boiling-hot water plus 2 cups water, divided', '1/2 cup chopped red onion', '2 tablespoons olive oil', '1 /2 cups orzo (9 ounces)', '1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds']
Soften saffron in 1 tablespoon hot water and set aside.
Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.
Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.
Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.
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