Difficulty Level: Easy
Cook Time: 1 hour
Serving Size: 2-4 servings
1 cup orzo
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1/2 tsp. salt
1/4 cup vodka
4 cups chicken stock
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
4 oz. mozzarella
Basil for garnish
Heat the olive oil in a heavy-bottomed pot over medium-low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Stir in the orzo and toast in the pot for 3-5 minutes.
Add the tomato paste and salt to the pot. Stir and deglaze with the vodka.
Slowly add the chicken broth to the pot, 1-2 cups at a time, stirring continuously until the orzo is fully cooked - use your judgement on how much you need.
When the orzo is fully cooked, remove from heat and stir in the heavy cream, Parmigiano and more salt to taste.
Plate and top with mozarella, basil and a drizzle of extra virgin olive oil.