Saturday, October 20, 2012
The Cutting Edge of Ordinary: Everyday Orzo
A lot of people define comfort food as something that you grew up with, something your mom cooked. When you cook that dish, it brings your dear sweet mother to mind (including whether or not she burned everything she touched), and it's comforting. I'm not sure this is true. I have had many foods that I didn't eat at all when I was a kid that I consider to be comfort food. And anything with butter and cheese on it pretty much fits on this list.
I'm not sure how things get much better than pasta covered in cheese. Maybe they don't. I was never a fan of pasta as a kid, but now I'll take it in any shape or size, as long as it's covered in goo. And although this orzo looks deceivingly elegant, it's really just more pasta with cheese. And butter. And sauteed shallots. I'll take a bowl of this any day of the week. Oh, and Comté cheese works beautifully if that's the only expensive cheese you have left after making cheese toasties for dinner every night. Busted.
Adapted from The Cutting Edge of Ordinary blog
4 tablespoons unsalted butter
2 shallots, finely chopped
3 medium cloves garlic, minced
2½ cups chicken stock
2 cups orzo pasta, uncooked
½ cup Gruyére cheese, shredded
2 tablespoons fresh chives, chopped
Salt and pepper to taste
Melt butter in a large, heavy skillet over medium-low heat. Add shallots and cook until soft but not browned, about 6 minutes. Add garlic and cook 2 minutes more. Meanwhile, in a medium saucepan, heat chicken stock just until it begins to boil.
Add orzo to shallot and garlic in skillet. Stir in hot chicken stock, bring to a boil, cover and remove from heat. Let stand, without removing cover, until all liquid is absorbed, about 25 minutes. Stir in cheese until melted; add chives and season with salt and pepper. Serve hot.
Makes 4 servings