Toast the saffron on low heat mixing constantly. When you feel its aroma remove from the pan and set aside.
Cut the chorizo in half moons and cook on medium-low heat to allow it to release its fat. Once cooked remove and set aside.
Cook the onion in the fat from the chorizo until soft and translucent. If you're going to make this into a veggie dish use olive oil instead and skip the chorizo.
Add garlic and cook for a minute.
Add the sliced mushrooms and cook until they release liquid and it all evaporates.
Add the tomatoes along with its juices to the pan and heat up. When you see steam coming out add the cream, salt, pepper, thyme and saffron.
Cook until 1/3 of the liquid has evaporated and it becomes creamy.
Add the cooked orzo or risoni. It should be cooked a bit before al dente. If you took it out of the water a while before make sure to mix it with olive oil so it doesn't stick. Finish cooking in the sauce.
Serve with the roasted cherry tomatoes and parmesan to taste.