Risotto di Puntette (Orzo)

from Mary Etta Moose

submitted by Michael Dewees

serves 4 to 6

1 tablespoon butter

1 tablespoon olive oil

2 small white onions, minced

1 plump garlic clove, minced

8 ounces puntette or orzo

15 ounces chicken stock, boiling

Bring butter and oil to heat in a heavy pan with tight-fitting lid, and sauté minced onion and garlic until soft. Add pasta and sauté until coated.

Add the boiling chicken stock, and as soon as the stock returns to a boil, cover the pan tightly and do not uncover it until done. Regulate the heat so covered pasta does not boil over, moving the pan off-center on the burner, if need be, now and then. Simmer for a total of 10 minutes. Immediately move the still-covered pan to a cold back burner, to sit undisturbed for half an hour, or until pasta absorbs all the liquid and becomes creamy and ready to serve.

If the pasta sits much longer than 45 minutes, you may want to bring the pan slowly to heat again. Stir in bits of whole butter to enrich it if you wish. If you’re splurging on saffron, now’s the time to add it, dissolved in a little stock. Also, it’s time to stir in grated cheese, and if you like, minced parsley, and/or sautéed mushrooms.  Add salt as desired.