Gastronomous

Don’t let the name intimidate you!

This is a quick and easy side dish that is ready in 30 minutes, unlike a traditional risotto that takes time and labor.

The key is to toast the orzo, as you would rice in the real thing, add infuse it with flavors.

Best of all, it only uses ingredients normally available in your pantry!

If you prefer use 2 cups of chicken stock or vegetable broth instead of the water and seasoning.

Ingredients:

1 onion chopped
1 cup orzo
2 Tbls canola oil
1/4 cup white wine
2 cups water
1 tsp yellow rice seasoning (such as Badia) or strings of saffron if you would like it fancier
2 Tbls butter or margarine
salt and pepper to taste
Grated cheese for topping

In a medium skillet heat the oil ( medium high heat) and cook the onions till they are transparent.
Add the orzo and stir with a wooden spoon till you see grain infused with oil/onion mixture and toast slightly.
Add the white wine, it will make noise and react, that is exactly what we want!

Keep stirring till the mix “settles down a bit, and add the water with the seasoning ( or the broth) and stir till mixed.
At this point it should look like a soupy mess with about 1/2 inch of liquid over the orzo. Lower the heat and let cook
for 8 to 10 minutes, do not stir! After that time, most of the liquid should be absorbed by the orzo.

Turn off the heat, salt and pepper the mix stir in the butter. This will make the texture creamy and delicious.
Serve at once topped with grated cheese

Enjoy!

Osso bucco (or ossobucco) is Italian for veal shanks. These are delicious braised and served alla milanese which is  over saffron risotto . The blend of flavors will take you on a sensory  excursion straight to Milan! If you are weary of shanks, or can’t find them, try the recipe with short ribs, just make sure that the ribs are at least 4 inches long and 1 inch thick. Trim excess hard fat and silver skin from both sides of meat. 

Ingredients

3 whole veal shanks (about 1 pound per shank), trimmed 
Sea salt and freshly ground black pepper 
1 dry bay leaf 
2 whole cloves
1 cup frozen onions 
1 tablespoon tomato paste 
1 cup dry white wine
1 cup Red wine 
3 cups chicken stock 

2 springs fresh flat-leaf Italian parsley, chopped for garnish,
lemon zest ( optional) 

Pat dry veal hanks with paper towels to remove any excess moisture, salt an pepper.

Heat canola oil until in a Dutch oven or large pot till almost smoking, Add veal shanks and brown all sides, about 3 minutes per side. Remove browned shanks and set to the side .

In the same pot, add the frozen onions. Season with salt and saute until slightly brown and translucent. Add the tomato paste and return browned shanks to the pan . Add the white wine, and red wine  and reduce liquid by half, about 5 minutes. Then add 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.

Every 15 minutes or so , turn shanks and add more chicken stock if necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in serving dish over our “easy orzo risotto”

Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and enjoy!

TOOLS:

A Dutch Oven:

We have our favorite 5.5 Qt from Le Creuset and a WalMart runner up with 6-QT capacity from a generic brand. They both faired well through the years with care . You are welcome to spend as much as you like, but the food will cook and taste the same. Uses all liquid based cooking which require low heat for a long time. A dutch oven has the incredible ability to brown meats on the cooktop, then fair the rest of the cooking in an oven, then go straight to the dinner table! Think : pot roasts, coq au vin, chicken a la cacciatore , goulash stews, soups and of course chili!

Lodge Color Enamel and Cast Iron 6 qt. Dutch Oven, Red

$52.35

Le Creuset 5.5-qt. Enameled Round Dutch Oven, Cherry Red Perfect for cooking meats and vegetables in a simmering broth, the 5.5-qt. red Round Dutch Oven by Le Creuset includes a tight-fitting lid that helps seal in moisture and flavor. Constructed of cast iron to absorb heat quickly, distribute it evenly and retain it for maximum efficiency, even at low temperatures. Porcelain enamel surface won’t react with food, and doesn’t absorb odors or flavors. Elegant enough to take right to the table. Oven-safe to 450 degrees F and dishwasher-safe. $219.95 USD

Although orzo means barley in Italian, we associate it with rice on account of its shapeIt can be added to soups, stews, and mixed with rice for pilaf.

Orzo is made of semolina, same as most pastas. It varies slightly in size and shape according to brand. 

Where to buy? How much does it cost?

Check your local grocery store , it should be located in the pasta aisle .Barilla makes a great orzo, so does Rice Select also has a tri-color and a whole wheat version.

The cost is the same as any regular pasta, between $1 and $3 per box,and $7 for the big Rice Select jar.