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5 from 5 votes

Orzo alla Milanese

This Orzo alla Milanese is a flavorful change from traditional risotto! Deliciously creamy, it's a great side dish to serve anytime.
Prep Time5 minutes
Cook Time35 minutes
Passive Time0 minutes
Total Time40 minutes
Servings: 4
Author: Francine Lizotte
Course: Vegetables & Sides
Cuisine: Fusion, Italian
Keyword Easy Recipe, Elegant Cuisine, Holidays & Events, Low Sodium/No Sodium, Pasta

Ingredients

  • 1/2 cup dry white wine such as Pinot Grigio or Chardonnay
  • 1/2 tsp. saffron threads
  • 6 cups low-sodium chicken broth
  • 2 tbsp. olive oil tips & tricks
  • 2 tbsp. butter
  • 1 1/2 cups orzo pasta
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • ground Himalayan pink salt, to taste
  • 1 cup Grana Padano cheese, grated

Directions

  • In a medium bowl, combine wine and saffron; set aside for 10 minutes.
  • Pour broth in a saucepan over medium-low heat and keep it very warm (do not boil it) until needed.
  • In a medium saucepan over medium heat, add oil and butter. When hot and the butter has melted, add orzo, stirring to coat and cook until it starts to soften slightly, about 2 minutes.
  • Add the wine mixture and stir until the liquid is absorbed.
  • Ladle in ½ cup at a time of warm broth until the liquid is absorbed between each addition, stirring constantly.
  • Season with salt and freshly ground black pepper. Add the cheese and stir once again before serving immediately.