Orzo, Risotto Style

This isn’t really risotto, of course, but it mimics it nicely. Use any dried small pasta here (like orecchiette or shells) or break long strands into 1-inch pieces. The cooking time and absorption rate might vary a bit, so be sure to add the stock a little at a time and check frequently for doneness.

2 tablespoons extra virgin olive oil

1 large shallot, minced

2 cups orzo (about a pound)

Salt and freshly ground black pepper

1/2 cup dry white wine or water

4 to 5 cups chicken, beef, or vegetable stock or water

2 tablespoons butter, softened

1/2 cup freshly grated Parmesan cheese, plus more for Serving

• Put the olive oil in a large, deep nonstick skillet over medium heat. When hot, add the shallot and cook, stirring occasionally, until it softens, 2 to 3 minutes.
• Add the orzo and cook, stirring occasionally, until glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then the wine. Stir and let the liquid bubble away.
• Use a ladle to begin to add the stock, 1/2 cup or so at a time, stirring after each addition. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently.
• Begin tasting the orzo 10 minutes after you add it; you want it to be tender but still with a tiny bit of crunch; it could take as long as 20 minutes to reach this stage. When it does, stir in the softened butter and at least 1/2 cup of Parmesan. Taste and adjust the seasoning and serve immediately, passing additional Parmesan at the table if you like.

Saffron Orzo, Risotto Style.
• Sprinkle a pinch saffron threads into the orzo just before adding the wine in Step 2.

Lemon Orzo, Risotto Style.
• Grate the zest of 2 lemons and squeeze their juice. In Step 2, when you add the orzo, add the zest. Add the lemon juice along with the wine and a lot of black pepper.

MAKES: 4 servings

TIME: 25 minutes