Growing up in a family of food "un-enthusiasts", there are a lot of things I've missed out on. Risotto was one of those foods I never really knew about, but when I eventually tried it I still had child taste buds. Any verdicts made at that point are no longer accurate.
I flipped through my copy of How to Cook Everything Vegetarian (a bible) and this recipe caught my eye. I had never tried it, I happened to have the ingredients in my bare kitchen, and though I made a few mistakes, the result was just as good if not better than I expected!
Orzo, Risotto Style
4-5 c vegetable stock or water
2 tbsp olive oil
1 shallot (or 1/4 - 1/2 onion if you don't have shallots), minced
2 c orzo, dried
1/2 c dry white wine
2 tbsp butter
1/2 c parmesan
salt and pepper
-Warm up the stock over low heat on a back burner
-In a separate skillet, heat the olive oil then add the shallots once the oil is hot and allow the shallots to cook/soften 3-4 minutes
-Add the orzo, stir occasionally so it becomes coated in the oil and looks glossy, and cook for 2-3 minutes, then add salt and pepper
-Add the wine and stir as it evaporates and reduces
-Add the warmed stock 1/2 cup at a time stirring between each addition and allow it to evaporate over medium to medium high heat
-After about 10 minutes taste the orzo- it should be tender with a tiny bit of crunch- if needed, cook for another 10 minutes or so
-Add the butter, stir, add the parmesan, stir, then remove from heat and serve immediately!
*I added a bit of chopped up parsley and garnished with parsley as well. It also tastes great if you add lemon zest with the shallots and lemon juice when you add the wine!