Pasta Risotto Food

PASTA RISOTTO

Steps:

• Melt 1 T. of butter in a 12" frying pan over high heat.
• Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
• Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
• Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
• If mixture becomes too thick before pasta is done, add a little more broth.
• Stir in the parmesan cheese, the salt & pepper.
• Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
• Makes 3-4 main dish servings.

DITALINI RISOTTO

Steps:

• Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12-18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8-10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25-30 minutes.
• Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.