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“Orzotto” with Asparagus, Lemon and Parmesan
Traditionally made with medium-grain Italian rice, risotto gets its creaminess from a unique cooking method: adding liquid slowly and stirring vigorously to release the rice’s starch. We’ve found that applying the technique to other “grains” yields a similarly rich, silky texture—no milk or cream required. So we cook orzo risotto-style in a 12-inch skillet to allow the broth to reduce quickly while providing plenty of room for stirring. The finished dish is a supple, velvety “orzotto.” We love the combination of floral basil with grassy-sweet asparagus and tangy lemon, but parsley, dill or chives would be delicious as well.
tablespoons extra-virgin olive oil
medium shallot, minced
01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the shallot and ½ teaspoon salt; cook, stirring occasionally, until just beginning to soften, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until the shallot and garlic begin to brown, about 2 minutes.
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