Just Before the Turkey Frenzy Begins: Try My Seafood Orzotto, Another Alternative to Cook This Outstanding Pasta.
As you know, Orzo is a rice-shaped pasta that I use a lot instead of the traditional Italian rice Arborio, when I make “Orzotto”. My reason is that risotto is very time consuming to prepare. When I cook Orzo, I stir in beef broth and white wine, bring it to a boil and continue to add more as it is absorbed and evaporates, until done. That gives me the same effect as if I use rice. However, mi recipe cooks faster and has the thick starchy sauce. This time though, I did not use cheese but you can. These are the ingredients:
Total Prep and Cook Time: 30 to 35 Minutes
Cost: Approximately $10.12 the whole meal or $5.06 per serving)
Servings: 2 Plus
6 large size raw shrimp (I only use 3/serving plate) ($3.00)
2 Flounder filet @.66 each ($1.32)
6 Baby Bella mushrooms, chopped (.60)
2 cups beef broth ($1.00)
½ cup of white wine ($1.00)
1 chopped onion (.40)
¼ cup Angie’s Basting oil (.95)
1 tbsp. Angie’s Dried Seasoning to taste (to season the fish and shrimp) (.60)
2 tbsp. of chopped scallions to garnish (.25)
1 1/3 cup of Orzo ($1.00)
Clean the shrimp, cut the flounder slanted and marinade both with 1 ½ tsp. of basting oil and 1 ½ tsp. of my dried seasoning.
In a skillet, bring the heat to medium high, add the shrimp and cook just until it starts to turn pink. Remove from skillet quickly and add the fish, for about a minute, remove and set aside.
In the same skillet add the onion and chopped mushrooms until they start to caramelize, remove and set aside.
In the same skillet, add more basting oil, then add the Orzo to sauté for few minutes until a bit toasty.
Carefully, add 1 cup of beef stock and the white wine, enough to cover the orzo, stir and wait until a light boil. Repeat by adding more stock each time it begins to dry out, until the orzo is covered again and stir.
Test the Orzo after 5-8 minutes for doneness; it will be done in approximately under 25 minutes.
At this point taste the Orzo. If it needs saltiness adjust to taste with my dried seasoning.
Serve immediately in a soup plate and sprinkle generously with chopped scallions.
Just before serving, if you want, add ¼ of freshly grated Parmigiano Reggiano cheese (Optional).
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.