Servings: 6 to 8 as a side dish
Similar in texture to risotto, this dish is simple yet rich.
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This is my "go to" recipe when I want something special. I have made it so many times over the years that it is now requested. It is always delicious as the original recipe stands.
I made this dish for my family and it was a hit. I did do a few things different after reading that people were having texture problems. I first made doubly sure the stock was reduced to 1 cup. I cooked the orzo for 7 minutes only and after draining it I put the pot with the orzo back on the hot burner while tossing the pasta just to dry it a bit more. I then added the rest of the ingredients. The orzo turned out al dente and there was no problem with soupiness.
I make this dish often because it is easy and tastes great. I don't generally use the full amount of chicken stock, so I have never had problem with it being soupy. Sometimes I use feta instead of parmesan and add some red bell peppers for color or pine nuts for texture. It's pretty versatile.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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