Orzotto Alfreda

• porce: 6

Ingredience

Butter: 57g salted butter (approx. 4 tbsp), divided into 42g (3 tbsp) and 15g (1 tbsp)

Shallot: 1 medium, minced

Orzo: 250g (approx. 1 ¼ cups)

White Wine: 60ml dry white wine or dry vermouth (¼ cup)

Water: 710ml total (divided: 600ml for the main cook, plus 110ml to finish)

Parmesan Cheese: 60g finely grated (approx. 1 cup total, divided into 30g portions)

Frozen Peas: 150g (approx. 1 cup), thawed

Lemon Zest: 6g (approx. 1 tbsp)

Fresh Parsley: 15g finely chopped (approx. ½ cup)

Salt: To taste (recommend starting with 3g or ½ tsp for the shallots)

Black Pepper: To taste

Pokyny

Sauté Aromatics: In a large saucepan over medium heat, melt 42g (3 tbsp) of the butter. Add the minced shallot and a pinch of salt. Cook, stirring occasionally, until softened and translucent (about 1–2 minutes).

Toast Orzo: Add the 250g of orzo to the pan. Cook, stirring frequently, until the pasta is lightly toasted and smells nutty (about 2–3 minutes).

Deglaze: Pour in the 60ml of wine. Cook, stirring constantly, until the liquid has been fully absorbed by the pasta (about 1 minute).

Simmer: Stir in 600ml of water, 30g (½ cup) of the Parmesan, and a generous pinch of salt and pepper. Bring to a simmer over medium-high heat. Cook uncovered, stirring frequently to release the starches (similar to risotto), until the orzo is al dente (12–16 minutes). Note: If the pan looks dry before the pasta is done, add an extra splash of water.

Finish: Stir in the remaining 110ml (approx. ½ cup) of water, the remaining 30g (½ cup) of Parmesan, the 150g of peas, lemon zest, parsley, and the final 15g (1 tbsp) of butter.

Serve: Stir for 1–2 minutes until the butter is melted and the peas are bright green and warmed through. Remove from heat, taste for seasoning, and add more salt or pepper as needed.