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This caught my eye - Cesare Casella's Recipe for Orzotto w/Zucchini and Pesto @ N.Y. Times
- Thread starter gayr
- Start date
Here's the one I've done. Rec: Orzo Pasta Risotto with Parsley and Pecorino Romano Cheese
Orzo Pasta Risotto with Parsley and Pecorino Romano Cheese
1 T olive oil
1/4 cup finely chopped onion
1 cup orzo pasta
4 cups chicken broth
1 T finely chopped fresh parsley leaves
1/3 cup freshly grated pecorino Romano cheese
Salt
Freshly ground pepper
Makes 4 servings.
Heat the oil in a heavy saucepan, preferably one with a nonstick surface, over medium-high heat. Add the onion; cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the orzo to coat with the onion and the oil mixture, and cook about 1 minute longer.
Add the broth, 1/2 cup at a time, stirring well after each addition.
When the orzo is tender and most of the liquid has been absorbed by the pasta, in about 20 minutes, turn off the heat. Add the parsley and cheese, and continue stirring until the cheese and parsley are
well combined with the pasta, 1 to 2 minutes longer. Season to taste with salt and pepper. Serve immediately.
Pat's note: Love this. Sometimes I use Parmesan cheese instead of Romano. The dish has a creamy finished texture similar to risotto.
Source: Risotto Risotti by Pamela Barrett
Orzo Pasta Risotto with Parsley and Pecorino Romano Cheese
1 T olive oil
1/4 cup finely chopped onion
1 cup orzo pasta
4 cups chicken broth
1 T finely chopped fresh parsley leaves
1/3 cup freshly grated pecorino Romano cheese
Salt
Freshly ground pepper
Makes 4 servings.
Heat the oil in a heavy saucepan, preferably one with a nonstick surface, over medium-high heat. Add the onion; cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the orzo to coat with the onion and the oil mixture, and cook about 1 minute longer.
Add the broth, 1/2 cup at a time, stirring well after each addition.
When the orzo is tender and most of the liquid has been absorbed by the pasta, in about 20 minutes, turn off the heat. Add the parsley and cheese, and continue stirring until the cheese and parsley are
well combined with the pasta, 1 to 2 minutes longer. Season to taste with salt and pepper. Serve immediately.
Pat's note: Love this. Sometimes I use Parmesan cheese instead of Romano. The dish has a creamy finished texture similar to risotto.
Source: Risotto Risotti by Pamela Barrett