Chef Rosario’s Orzotto with Asparagus, Saffron & Parmigiano
Chef Rosario’s Orzotto with Asparagus, Saffron & Parmigiano
Ingredients
- 2 Cups Water or Vegetable Broth
- 2 Tbsp Extra Virgin Olive Oil
- 2 Fresh Scallions
- 1 Cup Orzo Pasta
- Saffron pinch
- Salt & Pepper to taste
- 1 Bunch Asparagus
- 1/2 Cup Parmigiano Reggiano grated
Instructions
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Find a medium deep pot with a cover and a strainer that fitsinside. Make sure that the strainer does not go further than half the depth ofthe pot.
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Wash and clean asparagus by removing the fibrous stalks (usually the bottom1/3) and save them for later use to make broths or soups.
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Slice the remaining asparagus into ½” segments, leaving the tips intact, and thinly slice the scallions.
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In the chosen pot start the soffritto: add EVOO and scallions and then cook over medium heat for a minute or two or until translucent (do not brown).
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Add ORZO (or other pasta) and sauté for a minute, stirring often.
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Add water (or broth), bring to a boil on high heat, and then lower heat to medium. Keep a steady simmer.
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Add saffron, salt and pepper to taste. Stir well!
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Place the strainer in pot with the sliced asparagus in it. Cover tightly so that the steam of the simmering orzotto will cook the asparagus.
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The ORZO is ready when all the broth has been absorbed and it has reached a creamy risotto-like consistency: about 8 minutes, depending on the size of the ORZO grains.
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Remove pot from heat, add Parmigiano and steamed asparagus, reserving some tips for garnish. Stir thoroughly. Transfer to a serving platter or individual plates and garnish with the asparagus tips.
