I love risotto but sometimes I do not have the time, patience, or maybe the inclination to commit to the neediness required to make a good risotto. A nice swap is a dish I call Orzotto. It is Orzo pasta cooked in the manner of a risotto. The joy is that it requires very little effort and the recipe can be tweaked to your tastes.
- 1 Medium onion, diced
- 2 Cloves garlic, diced
- 6 Mushrooms, diced
- 32 oz Chicken stock
- 1 Tbsp butter
- 1/2 Pound uncooked orzo
- Olive OIl
- Salt & Pepper
- In a very large pan sauté the onions until the onion is translucent. Add diced mushrooms and garlic, then continue to cook until the mushrooms have begun to release their liquid.
- Add the tablespoon of butter. Once it is melted, add the orzo and continue stirring until the pasta is completely coated with the butter. Do not let the orzo brown.
- Add chicken stock, stir well, cover and lower the heat to simmer. Make sure to stir it every few minutes. After 10 minutes test pasta. It should be cooked with some creamy liquid remaining.
If you want to change it up, you can add grated cheese, diced olives instead of mushrooms or with a dollop of fresh pesto!