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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My orzotto technique using the classic risotto flavors of saffron and Parmesan. This is so quick and easy compared to risotto but it's rich and creamy and flavorful. I served this with Tuscan Pork Tenderloin. Ingredients:
1lb orzo |
2 cups chicken stock |
1/2 stick butter |
2 medium-large shallots, or 1 small onion, diced |
1/4 cup white wine |
3/4 cup heavy cream |
about 1/2t saffron threads |
juice from 1/2 lemon |
3/4-1 cup grated parmesan or asiago cheese |
sea or kosher salt and fresh ground black pepper |
Directions:
1. Prepare orzo per package directions subbing the chicken stock for 2 cups of the water called for. Stop cooking JUST shy of al dente. Drain pasta, reserving about 1 cup of the liquid, then rinse briefly with hot water to make sure the pasta doesn't stick. (don't worry about rinsing the starch out and the sauce not sticking to it, like with other hot pasta dishes, that won't be a problem, here)
2. Melt butter in heavy saucepan(I actually just use the same pan I just cooked the pasta in)
3. Add shallot/onions and cook about 4 minutes.
4. Add wine, saffron and cream and simmer , stirring occasionally, until thickened, about 7-10 minutes.
5. Reduce heat to low, add orzo to pan and immediately stir to coat and combine. The pasta will likely absorb all, or most, of the liquid.
6. Add lemon juice, salt and pepper and a lil pasta water, at a time, if needed.
7. Add cheese and stir together.
8. Put lid on pan and turn off heat. And let rest while finishing rest of meal. Stir once more just before serving.
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