While traditional risotto is made with a particular Italian rice, other grains can also be used, including orzo. Orzo is actually a rice-shaped pasta rather than a grain like rice or barley. This delicious recipe for Orzo Risotto with Tomatoes and Feta adds milk to the cooking process to make up the difference.
When it comes to comfort food, Italy has undeniably created some of the greats, including risotto. Risotto is a traditional Italian dish of creamy rice topped with different meats or vegetables. This comfort food adapts easily to the flavors of each new season, making it a necessary staple in any home cook’s repertoire. If, however, the idea of crafting this dish sounds intimidating and laborious, fear not.
While risotto may bring to mind images of an Italian grandmother protectively guarding a prized and intricate recipe, the truth is that the dish only takes approximately 30 minutes of mostly hands-off cooking and is made from ingredients found in any well-stocked pantry.
While the exact origin of cooking risotto is unclear, we know that rice first appeared in China around 9,400 years ago before being introduced in southern Italy. The dish was born not purely from Italy but rather was influenced and shaped by the cultures and people who traveled through and occupied the land over time. The land of this region proved to be excellent for growing the short-grained rice distinct to a proper risotto, while the cultures in the region proved to be excellent for developing the cooking techniques and distinct flavors.
In Milan, saffron was added to the recipe, creating both a bright color and flavor. Today that light orange risotto is still referred to as Milanese Risotto, but much like its inception, the dish has gone on to develop further and incorporate flavors of each chef who tries his or her hand at this comforting meal.
Tales of slaving over the stovetop, constantly stirring the cooking rice may be the biggest obstacle to risotto being served more frequently in home kitchens. From the recipe on the back of the bag of rice to frequently watched cooking shows, this myth has been perpetuated for years. A quick flip through a few cookbooks will reveal more than one way to achieve the perfect creamy risotto.
Kenji Lopez-Alt, author of The Food Lab, learned after extensive testing that the necessary reactions to create a creamy risotto could be achieved without quite as much elbow grease. While his book dives into the science behind the dish, he certainly was not the first to forgo constant stirring. In her book The French Chef Cookbook, Julia Child also recommends allowing the rice to cook undisturbed. And if it’s good enough for Julia, it’s good enough for us.
Integral to the success of risotto is the type of rice used. The aisles of the grocery store are stocked with many types of rice, but for this recipe reach for Arborio. The short grain rice cooks down to a very soft bite and contains the starches needed to form a creamy sauce; however, that starch can be delicate.
The recipes below suggest toasting rice prior to cooking it in the broth. That toast can disrupt the starch found on the surface of the rice. To get both the toasty flavor and the starch-filled sauce, soak the rice in the broth. Agitating the rice helps shake the starch from the exterior of the rice. By soaking the rice in the broth, the starch will be reintegrated into the risotto later on in the recipe so that you get the signature risotto texture.
Texture is key in this dish, but not far behind comes flavor. As described previously, toasting the rice gives it a deep nutty flavor that will have everyone going back for seconds. Do not solely rely on the toasted rice to provide all the flavors though. Once a solid flavor base is built with a dry white wine, garlic, and onions, reach for those seasonal ingredients to make each risotto a hit. If you have cultivated a vibrant herb garden, stir in a handful of that freshness at the end with the butter. Leftover roasted root vegetables in the fridge? Toss them in a skillet over medium heat with a bit of chorizo or pancetta to warm through and top the risotto. The flexibility of this dish is a large part of the appeal.
Brussels Sprouts and Mushroom Risotto
1½ cups Arborio rice
4 cups chicken stock
4 tablespoons butter, divided
4 tablespoons olive oil, divided
2 tablespoons minced sweet onion
2 teaspoons minced garlic
1 cup dry white wine
2 cups diced mushrooms
2 cups thinly sliced brussels sprouts
2 teaspoons Italian seasoning
Lemon, zested and sliced
Salt and pepper to taste
Combine rice and all of the stock in a large bowl and stir to agitate and release starch. Drain and reserve the stock using a fine mesh sieve. Set the stock aside. Allow the rice 5 minutes to drain.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until butter is fully melted and foaming subsides. Add the drained rice to the pan and toast, stirring frequently for 5 minutes or until the rice takes on a golden-brown color. Add the garlic and onion and stir for 1 minute until fragrant but not long enough for the garlic to burn. Add the white wine to the rice, stir once, and let cook for 5 minutes or until the liquid is absorbed. Give the stock a stir and pour 3 cups of stock into the rice. Stir once and bring to a light simmer. Once it reaches a simmer, turn the heat to low, cover, and cook for 10 minutes.
After 10 minutes, uncover and stir once or shake the pot to redistribute the rice. Cover and cook for another 10 minutes. Uncover and add the final cup of chicken stock. Increase the heat to high and stir constantly until the rice is creamy and saucy. Turn off the heat and stir in 2 tablespoons of butter. Taste and add salt and pepper as desired.
While the rice cooks, heat 2 tablespoons of olive oil in a pan and saute the mushrooms over medium until they release their water and begin to brown. Add the sliced brussels sprouts and increase the heat to medium high, stirring occasionally. The goal is to brown the leaves without creating a mushy texture. Add 1 teaspoon of lemon zest and the Italian seasoning.
To serve, warm the plates and spoon risotto into the center of each plate. Top with mushroom and brussels sprouts. Provide a slice of lemon to squeeze over the vegetables if diners so choose.
Orzo Risotto with Tomatoes and Feta
While traditional risotto is made with a particular Italian rice, other grains can also be used, including orzo. Though Italian rice and orzo may look similar, orzo is actually a rice shaped pasta rather than a whole grain like rice or barley. Even though the shape is the same, the texture of these two ingredients yields different results when making risotto. Orzo also lacks the starches found in Arborio rice that make traditional risotto so creamy. To make up for the difference in ingredients, this recipe adds milk to the cooking process.
2 tablespoons olive oil
1 shallot, diced
2 cloves garlic, minced
1 pound dry orzo
1 cup chicken stock
1 cup whole milk
½ cup crumbled feta
1 cup cherry tomatoes, halved
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
In a large pot over medium heat, saute shallot and garlic in the olive oil until soft. Add the orzo and toss in olive oil for one minute. Add chicken stock and whole milk to the pot and bring to a boil. Reduce heat to a simmer and cover. Cook until orzo is al dente, stirring every few minutes. This should take about 10 minutes.
Stir in feta, tomatoes, oregano, and basil. Season with salt and pepper to taste.
Milanese Risotto
5 cups chicken stock
2 tablespoons olive oil
1 onion, minced
1½ cups Arborio rice
½ cup dry white wine
½ cup freshly grated Parmesan
1 tablespoon butter
In a large saucepan over medium-high heat, saute onion in olive oil, salt, and pepper until translucent and soft. Add the rice and stir to coat in olive oil. Crumble the saffron and stir it with the wine. Add the wine and saffron to the pan. Stir constantly until the wine is absorbed. Add 1 cup of stock and stir until absorbed. Continue this process of adding stock and stirring until all 5 cups are absorbed and the rice is suspended in a thick creamy sauce. This should take about 20 minutes. Delicately stir in butter and cheese. Taste and adjust seasonings as preferred.
Red on Red Pepper Risotto
Once the preparation of a classic risotto becomes second nature, begin playing with the recipe. This version substitutes white wine for red and incorporates a few other rich, complementary flavors.
1½ cups Arborio rice
4 cups chicken stock
4 tablespoons butter, divided
4 tablespoons olive oil, divided
2 tablespoons minced shallot
2 teaspoons minced garlic
1 cup dry red wine
1 cup diced pancetta
2 roasted bell peppers, diced
2 teaspoons fresh thyme
Salt and pepper to taste
Parmesan
Combine rice and all of the stock in a large bowl and stir to agitate and release starch. Drain and reserve the stock using a fine mesh sieve. Set the stock aside. Allow the rice 5 minutes to drain.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until butter is fully melted and foaming subsides. Add the drained rice to the pan and toast, stirring frequently for 5 minutes or until the rice takes on a golden-brown color. Add the garlic and onion and stir for 1 minute until fragrant but not long enough for the garlic to burn. Add the white wine to the rice, stir once, and let cook for 5 minutes or until the liquid is absorbed. Give the stock a stir and pour 3 cups of stock into the rice. Stir once and bring to a light simmer. Once it reaches a simmer, turn the heat to low, cover, and cook for 10 minutes.
After 10 minutes, uncover and stir once or shake the pot to redistribute the rice. Cover and cook for another 10 minutes. Uncover and add the final cup of chicken stock. Increase the heat to high and stir constantly until the rice is creamy and saucy. Turn off the heat and stir in 2 tablespoons of butter. Taste and add salt and pepper as needed.
While the risotto is cooking, brown the pancetta in a skillet over medium heat until it begins to crisp up. Drain the fat from the pan. Return the pan to the stovetop and lower the heat to medium low. Add the bell peppers and thyme to the pan and stir until warmed through and fragrant, about 2 minutes.
Stir the pancetta and pepper mixture into the risotto and serve on a warmed plate topped with a few shaves of Parmesan.
