Orzo alla Milanese
1/2 cdry white wine
1/2 tspsaffron threads
6 clow-sodium chicken broth
2 Tbspolive oil
1 1/2 corzo pasta
·freshly ground black pepper, to taste (i always use mixed peppercorns)
·ground himalayan sea salt, to taste
1 cgrana padano cheese, grated
How to Make Orzo alla Milanese
- In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
- In another medium saucepan over medium heat, add oil and butter. When it’s hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition.
- Season with salt and pepper and add cheese; stir once again before serving immediately. Makes 4 servings
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