Orzo "Risotto"


  • 2 ounces finely grated Parmigiano-Reggiano
  • 2 cups chicken stock or low-sodium broth
  • 1 teaspoon fresh orange zest
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • 1 1-lb box orzo (rice-shaped pasta; not Greek)
  • + 1 more ingredients
    • ¼ teaspoon fresh thyme

Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking. Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed...

View full recipe at Epicurious


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