Here's what it really is: orzo with tons of butter, Scarborough Fair oil, spices, half and half, shallots, and Parmesan cheese. It looks kinda like big-grained risotto.
Here's what I did.
- 1 pound orzo pasta, cooked
- 1 stick unsalted butter
- about a quarter cup of Scarborough Fair Oil - make sure it's REALLY dense with herbs, almost like Scarborough Fair pesto...
- Lotsa garlic - probably 4 cloves, chopped
- 1 large shallot, diced
- Crushed red pepper to taste
- salt and pepper to taste
- 1/2 cup Parmesan cheese
- 1 cup half and half
Once I cooked the orzo, I melted the butter and blended the oil in. Once it was warmed through, I added the shallots and garlic and cooked until the shallots were translucent. At that point I stirred the orzo into the mixture and made sure it was well-coated. This is when the to-taste moments started happening. I added a whole bunch of crushed red pepper (we like it spicy here), salt and pepper, and the Parmesan and half and half. Once it resembled risotto in its creaminess, it was tasty as heck.
But be sure to serve it immediately. I learned during dinner that the oil liked to separate from the herbs and yummies sticking to the pasta and collect underneath the pasta. It still tasted fantastic.