Parmesan Cups With Orzo Risotto Food

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

PARMESAN CUPS WITH ORZO 'RISOTTO'

Steps:

• Preheat oven to 350 degrees.
• Bring stock to a boil in a 6- to 8-cup saucepan; stir in the orzo, cover, and turn heat to medium-low. Set a timer for 15 minutes.
• Use a 1/4-cup measure to make four rounds of Parmesan on a non-stick baking sheet. Smooth the rounds into thin pancakes, 5 or 6 inches across; the thickness need not be perfectly uniform. Place baking sheet in oven.
• The Parmesan rounds are done when the centers darken slightly and the edges begin to brown, about 5 to 6 minutes. Remove sheet from oven, and let it stand for about a minute; then, carefully lift each of the rounds and drape it over the bottom of narrow cup or glass to form a cup shape. Let dry for about 5 minutes.
• The orzo is done when it is tender and all the liquid has been absorbed. Season it with pepper and very little salt, then stir in the parsley. Spoon a portion of the orzo into each of the Parmesan cups, and serve.

PARMESAN HERBED ORZO

Steps:

• Cook orzo as directed on package.
• In a large bowl, toss together orzo with remaining ingredients. Can be served warm or chilled.

ORZOTTO WITH PEAS

Steps:

• Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
• Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
• Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

ORZOTTO WITH PANCETTA & PEAS

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

CRISPY PARMESAN CUPS

Steps:

• Heat a small non stick pan on the stove top over med. heat.
• Place 1 tbs. cheese on a small pile, about the size of a quarter, cook until cheese melts and flip over (this is where you could add a small crack of ground pepper to the cheese if you like), continue cooking until they are light golden brown.
• Place a mini muffin tin upside down on a flat surface.
• Drape cheese over the "molds" of the pan and press down with a second inverted mini muffin tin.
• Let cool and remove from molds.
• You can trim off any excess cheese for a more uniform cup.