Creamy Parmesan Orzo
- Carbohydrate 0.623835 g
- Cholesterol 242.95 mg
- Fat 91.669305 g
- Fiber 0.0628499981164932 g
- Protein 1.084115 g
- Saturated Fat 58.048429 g
- Serving Size 1 1 -6 serving (116g)
- Sodium 797.0095 mg
- Sugar 0.560985001883507 g
- Trans Fat 6.42067549999999 g
- Calories 813 calories
Step-by-step
- In a large pot of boiling water, cook orzo according to the package's directions.
- Meanwhile, in a large skillet set over medium heat add the butter. When the butter has melted, add the garlic and shallot, cook until fragrant and translucent, about 2-3 minutes.
- Whisk in flour, cook for 1 minute (whisking continuously).
- Slowly whisk in the milk, cook until slightly thickened, about 4 minutes.
- Stir in parmesan and season with salt, black pepper and cayenne pepper.
- Add orzo and cook for an additional minute.
- Garnish with parsley and serve immediately.
Removing the orzo from boiling water demands strict attention to texture, because pasta cooked even slightly past al dente will absorb too much dairy sauce and turn unpleasantly mushy. Too many cooks ruin this dish by treating it like risotto, constantly stirring when the starch behaves entirely differently under high heat. Achieving a glossy sauce without lumps requires precise technique and an understanding of how flour and milk interact in a skillet.
- Boil the orzo for exactly the lower limit of the package directions, tasting a single grain to ensure a firm resistance remains at the very center before draining.
- Cook the minced garlic and shallot in melted butter over medium heat for no more than three minutes; letting them brown will impart a bitter flavor to the white sauce.
- Whisk the flour continuously for one full minute to eliminate the raw starch taste before slowly pouring in the milk.
- Look for the dairy mixture to coat the back of a spoon and leave a clean path when dragged with a finger, which indicates it has reached the proper thickness before the cheese goes in.
Standard skillets work well here, though a heavy-bottomed pan prevents scorching during the milk reduction phase. Serve the dish immediately upon completion so the pasta retains its distinct consistency.
