📝 About This Recipe
Orzo, the charming rice-shaped pasta known as 'risoni' in Italy, is a versatile kitchen staple that bridges the gap between pasta and grain. This preparation elevates the simple boiling method by infusing the pasta with aromatic garlic, high-quality olive oil, and a burst of citrus. The result is a silky, light, and sophisticated side dish that captures the sun-drenched flavors of the Mediterranean coast.
🥗 Ingredients
The Pasta Base
- 1.5 cups Dry Orzo Pasta (high-quality semolina flour variety)
- 4 quarts Water (for boiling)
- 2 tablespoons Kosher Salt (for the pasta water)
Aromatics and Infusion
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed for best flavor)
- 1 tablespoon Unsalted Butter (to add a velvety finish)
- 3 cloves Garlic (very thinly sliced)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle warmth)
Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Lemon Juice (about half a medium lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Fill a large heavy-bottomed pot with 4 quarts of cold water and bring it to a rolling boil over high heat.
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2
Once boiling, add the 2 tablespoons of kosher salt. The water should taste 'as salty as the sea' to properly season the pasta from the inside out.
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3
Add the orzo to the boiling water. Immediately stir with a wooden spoon to prevent the small grains from clumping together or sticking to the bottom.
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4
Cook the orzo for 8-9 minutes, or until it reaches a perfect 'al dente' texture. Start tasting at the 7-minute mark as orzo can overcook quickly.
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5
While the orzo boils, place a large skillet over medium-low heat. Add the olive oil and butter.
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6
Once the butter has melted and stopped foaming, add the sliced garlic and red chili flakes. Sauté gently for 2-3 minutes until the garlic is fragrant and turns a very pale golden color. Do not let it brown or it will become bitter.
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7
Just before draining the pasta, carefully dip a measuring cup into the pot and reserve about 1/2 cup of the starchy pasta water.
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8
Drain the orzo into a fine-mesh sieve. Do not rinse the pasta, as the natural starches help the sauce cling to it.
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9
Transfer the drained orzo directly into the skillet with the garlic-infused oil. Turn the heat up to medium.
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10
Add 2-3 tablespoons of the reserved pasta water to the skillet. Toss the orzo vigorously to emulsify the oil and water into a light, silky glaze.
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11
Remove the skillet from the heat. Stir in the grated Parmigiano-Reggiano, fresh parsley, lemon juice, and lemon zest.
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12
Season with freshly cracked black pepper. Taste and add a pinch more salt only if necessary, as the cheese and pasta water are already salty.
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13
Transfer to a warm serving bowl and serve immediately while the texture is light and the aromas are at their peak.
💡 Chef's Tips
Always use a large pot of water; orzo releases a lot of starch and needs room to move so it doesn't become gummy. For a nuttier flavor, toast the dry orzo in the skillet with a little butter for 2 minutes before boiling it. If the orzo seems too dry after adding the cheese, add another splash of the reserved pasta water to loosen it up. Use a fine-mesh strainer rather than a standard colander, as the small orzo grains can slip through larger holes. Fresh herbs are non-negotiable—if you don't have parsley, fresh basil or mint provide a wonderful alternative profile.
🍽️ Serving Suggestions
Pair with grilled lemon-herb chicken or pan-seared sea bass for a complete Mediterranean meal. Serve as a bed for roasted vegetables like asparagus, cherry tomatoes, and zucchini. A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc complements the citrus notes perfectly. For a refreshing side, serve alongside a classic Greek salad with feta and kalamata olives. Leftovers can be chilled and tossed with cucumbers and chickpeas for a quick orzo pasta salad the next day.