Orzo Risotto Food

ORZO RISOTTO

Steps:

• Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
• Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.

ORZO RISOTTO WITH LEMON AND FRESH OREGANO

Steps:

• Heat the oil in a heavy-based saucepan over a medium-high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute.
• Add the orzo to the pan, stirring until all the pasta is coated.
• Add a quarter of the stock and turn down the heat to medium-low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock.
• Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately.

CREAMY ORZO RISOTTO

Steps:

• In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water; drain and set aside.
• Meanwhile, in a large skillet, melt butter over medium-low heat; cook garlic and onion for 3-4 minutes or until onion is softened.
• Add wine and bring to a simmer; reduce heat to a medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
• Add orzo to cream sauce; stirring constantly, bring to a simmer.
• Stir in chives and cheddar and blue cheeses. Season with salt and pepper.
• Sprinkle with pine nuts.

ORZO AND MUSHROOM RISOTTO

Steps:

• In a 12 inch non-stick skillet over medium heat melt butter with oil and sauté mushrooms and onions until tender, remove from heat.
• In a 2-quart saucepan over medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and stir until lightly toasted, about 3 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan.
• Once the wine has nearly evaporated, add the mushrooms, onions and 1 cup of the stock, stirring constantly until the stock is absorbed by the orzo, about 10 minutes, repeat 1 cup of stock at a time stirring constantly and add the salt, and white pepper with last cup. When the last cup of stock is absorbed stir in the butter and adjust the seasoning, to taste.

ORZO & SHRIMP RISOTTO

Steps:

• Saute the shallots in butter for 5 minutes or until tender.
• Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn).
• Add the steeped saffron in white wine and evaporate.
• Add the orzo and saute just enough to coat the pasta kernels.
• Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.
• Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.
• Season to taste with salt and crushed red pepper; garnish with parsley and scallions.

ORZO 'RISOTTO' WITH MUSHROOMS

Steps:

• In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
• Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
• Add onion and cook 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
• In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low: simmer 1 minute. Stir in orzo, mushroom mixture, parmesan, parsley, margarine or butter and 1/4 teaspoon salt, heat through.
• Serve "risotto" immediately while still creamy.

ORZO RISOTTO

Steps:

• cook orzo in large pot of boiling,salted water according to package directions.
• drain and rinse under cold water.
• transfer orzo into large saucepan and add broth and garlic.
• simmer and stir till stock is absorbed.
• stir in cheeses,and butter.
• season with salt and pepper to taste.
• serve immediatly.

ORZO "RISOTTO"

Steps:

• 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, thyme. Simmer over moderate heat, stirring constantly until stock is absorbed about 5 minutes.
• Stir in cheese, butter, salt and pepper and serve immediately.