When I'm in the mood for risotto but don't want to do all the work, I make it with orzo, a rice-shaped pasta, instead of rice.
It takes almost no time to cook, doesn't require any stirring, and emerges every bit as chewy and creamy as the best Arborio rice.
In this delightful "orzotto," I coat the pasta in a refreshing, zesty lemon sauce. This simple dish is particularly good for a summer
luncheon or a light dinner. Try it!
Yield: 6 First Course or 4 Entrée Servings
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4 3/4 cups chicken broth
4 tablespoons ( 1/2 stick) unsalted butter
1 cup chopped onions
1 1/2 cups dried orzo
3 large egg yolks
2 tablespoons fresh lemon juice
1/3 cup freshly grated Parmesan cheese, plus extra for serving
Finely grated zest of 2 lemons
Salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley leaves
||Place 4 1/2 cups of the chicken broth in a medium-size saucepan and bring to a simmer over medium heat.
Reduce the heat to low, cover, and keep the broth at a simmer.|
||Melt 2 tablespoons of the butter in a large, heavy saucepan over medium heat.
Add the onions and cook until tender, about 3 minutes, stirring frequently.
Add the orzo and stir until the pasta is coated and shiny, about 1 minute.|
||Add the hot chicken broth (be careful – the mixture will splatter violently).
Reduce the heat to medium-low and gently simmer until the pasta is tender but firm to the bite,
8 to 9 minutes. There should still be some liquid in the pan.|
||Just before removing the pan from the heat, whisk the egg yolks with the lemon juice and the remaining 1/4 cup chicken
broth in a small bowl. Remove the pan from the heat and stir the egg-lemon mixture into the pasta. Return the pan to the heat
and cook, stirring well, for 1minute more.|
||Remove the pan from the heat. Stir in the Parmesan cheese, the lemon zest, and the remaining 2 tablespoons butter.|
||Season to taste with salt and pepper. Divide among warmed dinner plates, sprinkle with chopped parsley, and serve
immediately. Pass additional grated Parmesan cheese on the side, if desired.|
Excerpted from NICOLE ROUTHIER'S FRUIT COOKBOOK copyright © 1996 Nicole Routhier.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.