Orzotto is a fun side dish because it’s super versatile – Not rice, but not quite a pasta. The texture and size goes so well with so many dishes and it can be a light accompaniment to fish or seafood or rich and decadent, and it’s nowhere near as time consuming or labor intensive as traditional risotto. This is a good starter recipe.
- 2 cups chicken stock or low-sodium broth
- 1 packed teaspoon finely grated fresh orange zest
- 1/4 teaspoon finely chopped fresh thyme
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 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, about 5 minutes.
- Stir in cheese, butter, salt, and pepper and serve immediately.