Orzo Milanese Recipes

MUSHROOM AND PEA ORZOTTO

Steps:

• Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
• Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
• Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

GARDEN ORZO RISOTTO

Steps:

• In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.

OSSO BUCO

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

ORZO ALLA MILANESE

Steps:

• 1. In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
• 2. In another medium saucepan over medium heat, add oil and butter. When it's hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition.
• 3. Season with salt and pepper and add cheese; stir once again before serving immediately. Makes 4 servings
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ORZO MILANESE

Steps:

• Melt butter or margarine in pan, add onion and simmer unti soft, stir in garlic. Add pasta and stir well into butter and onion and garlic until pasta absorbs the liquid, adding more broth as it is needed; 10 minutes should see the pasta cooked. Now stir in cheese and saffron; add more chicken broth, stir and simmer until broth is absorbed and pasta is al dente.

CHICKEN MILANESE WITH SPRING GREENS WITH PAREMESAN BROWNED BUTTER ORZO

Steps:

• Combine juice, vinegar, shallots, 1/8 t salt, and sugar; let stand 15 minutes. Pound chicken to 1/2 inch thickness using a meat mallet or small heavy skillet Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 t salt and 1/8 t pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes Heat 1 T oil in a large nonstick skillet over medium high heat. Add chicken cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done. Add 2 t oil and 1/8 t pepper to shallot mixture, stir with a wisk. Add greens; toss gently. Place 1 chicken breast half and 1 C salad on each of 2 plates. Serve with lemon wedges. Yield: 2 Browned Butter Orzo Cook 1 T butter in a small saucepan over med-low heat 4 minutes or until browned. Add 1/2 C orzo;cook 1 minute. Add 2 T white wine; cook over med-high heat 1 minute. Add 1-1/4 C chicken broth. Bring to a boil; reduce heat and simmer 13 minutes. Stir in 1 T grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 T cheese

ORZO ALLA MILANESE

Steps:

• In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
• In another medium saucepan over medium heat, add oil and butter. When it's hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition. Season with salt and pepper and add cheese; stir once again before serving immediately.