Orzo "risotto"

By junodemelo

This is a delicious, low-maintenance alternative to traditional risotto.

Ingredients

• 1 * 1 (1-lb) box orzo (rice-shaped pasta; not Greek)
• 2 * 2 cups chicken stock or low-sodium broth
• 1 * 1 packed teaspoon finely grated fresh orange zest
• 1/4 * 1/4 teaspoon finely chopped fresh thyme
• 2 * 2 oz finely grated Parmigiano-Reggiano (1 cup)
• 2 * 2 tablespoons unsalted butter
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 teaspoon black pepper

Details

Servings 10

Preparation

Step 1

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, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.

Stir in cheese, butter, salt, and pepper and serve immediately.

Cooks' note: Orzo can be parboiled 2 days ahead, then tossed with 1 tablespoon olive oil and chilled, covered. Bring to room temperature (or run under hot water in a colander)before proceeding.