In a heavy-bottomed medium saucepan
, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo
or barley and toast for 2 minutes, stirring occasionally. Add the wine
and cook until absorbed.
Gradually add the stock, stirring frequently. Bring to a simmer
and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat.
Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream
, and vinegar
. Season the orzotto with salt and pepper and serve.
Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus
, 1 tablespoon lemon juice, and zest
from 1/2 lemon.
Mushroom-Orzotto: 1 cup wild or culitvated mushrooms
. Substitute chicken or beef stock
with mushroom stock. Add 3/4 teaspoon fresh chopped thyme
leaves and 1/2 cup Parmesan cheese
Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn
, 1 tablespoon sugar
, and 1/2 cup cooked and crumbled bacon.