It's Not Like After the Risotto...
Let's be honest here: I do not like risotto. I can't actually remember the first time I came to this conclusion, but I do know I came into risotto with an open mind, hoping--nay, expecting--that it would taste good. And ever since then, every time I've tried risotto, I've been disappointed. To me, it tastes like rice that's been cooked with too much water, leaving it bland and mushy and sticky. It tastes like something that you cook to give a baby or someone who doesn't have teeth. It's just gross.
So I was shocked and surprised to try my future-mom-in-law's risotto over the weekend and discover that not only did I love it, I went for seconds, asked for the recipe, and made it for myself immediately after arriving home.
This stuff...is sublime. It's also not really risotto--it is orzo, cooked in vegetable broth, with a little mixed-in garlic and onions. Topped off with a handful of parsley and a dash of parmesan, and it is melt-in-your-mouth delicious, knee-weakening delicious, Seinfeld-moan-inducing delicious. It is taking all my willpower right now not to burst into the kitchen and polish off the extra portion I made for tomorrow night. Must...resist...deliciousness....
What makes it taste so good? How should I know! My mother-in-law got the recipe from Mark Bittman's How to Cook Everything (my no-holds-barred favorite cookbook) and passed it along to me. It was cheap and simple to make and made my kitchen smell like magic. I paired it with an herb crusted roasted salmon that looked straight out of a Dean & Deluca catalogue, and a chilled glass of sweet, fruity rosé, courtesy my home-brewing coworker. It was awesome, all of it.
Here's the risotto recipe. In a few days, if I haven't--ahem--forgotten my blog again, I'll post the recipe for the herb salmon, which also was quite good, although could have been better (I went with fresh parsley, but forgot to stock up on other fresh herbs, so had to resort to dried rosemary and thyme). Cook some risotto and bask in the glory of deliciousness.
2 Tbsp olive oil
1 small onion, minced
4 cloves, garlic, minced
3 cups vegetable broth
1 1/2 cups orzo
1/4 cup parmesan cheeses
1/2 cup minced parsley
*For smaller portions, substitute 1 cup orzo and 2 cups broth
Saute onion and garlic in oil.
In separate pan, heat stock to boiling.
Add orzo to onions, stir, then add to boiling stock.
Cook covered over medium low heat, stirring every few minutes til liquid is absorbed and pasta tender (about 15 min)
Can add up to 1/2 cup more broth if needed.
Stir in cheese and parsley.