November 16, 2012
[Photograph: Kerry Saretsky]
Just brown some good Italian sausage and shallot in olive oil, and then add orzo and water or stock. Stir every few minutes, and as if by magic, the orzo drinks up all the stock and sits in a creamy, starchy, thick liquid that looks just like risotto made with rice, but with a lot less babysitting. Stir in peas and Parmesan and a bit of parsley, and you have a one-bowl dish that satisfies all cravings—for pasta, for risotto, for meat, for vegetables. It's so hearty and comforting, and yet slightly different.
About the author: Kerry Saretsky is the c
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