Toasted Orzo With Parmesan
Adapted from recipes by Karin Giger and from Fine Cooking magazine.
- Servings: 4.
Orzo, sometimes also called riso, are tiny rice-like grains of pasta. In this recipe the orzo is first toasted in brown butter before being cooked until tender and then finished with freshly grated Parmesan.
For the wine, use a dry white wine such as pinot grigio.
This dish is quick and easy, although it's best when made just before serving. It is a perfect companion to meats, fish and poultry or even just a platter of cooked vegetables.
- 1 1/2 cups chicken broth
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1 cup orzo
- 1/3 cup dry white wine
- Salt and freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- In either a 2-to-3 cup saucepan on the stovetop, or in a 2-cup glass measuring cup in the microwave, bring the chicken broth and water together to a simmer. Hold aside.
- In a 3-quart saute pan or saucepan with a cover, cook the butter over medium heat, swirling the pan until the butter melts and turns golden brown, about 1 to 2 minutes.
- Add the orzo and stir to coat well. Cook until the orzo just begins to turn golden brown, about 1 to 2 minutes.
- Pour in the wine and stir until absorbed, about 1 minute. It will bubble up when you add it to the orzo.
- Add the hot chicken broth and water mixture, stir, cover, and lower the heat to low. Cook until the orzo becomes tender, about 10 minutes. If there is still liquid in the pan, don't worry as this will become absorbed.
- Remove from the heat, add the grated Parmesan, and stir to combine. Taste and season with black pepper, and if needed (the cheese is salty), with a pinch of salt.
- Cover and let rest about 5 minutes.
- Serve immediately.