Orzo al Limone
, Serves 4
Orzo toasted in butter and simmered risotto-style, finished with Parmesan and lemon until creamy.
| 40 g unsalted butter (for the onion) | Melt butter, cook onion 5-7 min | Toast orzo, zest & pepper 2 min | Simmer 6-8 min, stirring, until al dente | Off heat, stir in butter & Parmesan | Grate zest; squeeze in lemon; loosen | Serve with olive oil, pepper & Parmesan |
| 1 medium yellow onion, finely chopped | ||||||
| 190 g orzo | ||||||
| 3 strips lemon zest, 3 inches long (peeled from 1 lemon with a vegetable peeler) | ||||||
| 1 teaspoon black pepper | ||||||
| 720 ml water | ||||||
| 1 teaspoon kosher salt | ||||||
| 30 g unsalted butter (to finish) | ||||||
| 70 g grated Parmesan (about 180 ml) | ||||||
| remaining zest of the lemon, finely grated | ||||||
| juice of the lemon, cut in half and squeezed (both halves) |
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