WHAT?
150g. Orzo pasta 2 tablespoons olive oil 1 onion, 2-3 garlic cloves, chilli - all chopped 1 red pepper - chopped 1 carrot - chopped 1000ml. Vegetable stock (boiling) Shot of white wine 2 bay leaves Fresh black truffle to garnish Drops of olive oil to garnish Dry and fresh thyme to garnish Grated @gravieranaxou cheese to serve
HOW TO?
1️⃣In the olive oil sauté the chopped onion, garlic, chilli, red pepper and carrot at medium heat for three minutes to soften. 2️⃣Add the orzo and keep mixing to ‘glow’ (a term used in Greek cooking) for two minutes. Splash the wine and let the alcohol evaporate.
3️⃣Have the boiling stock next to you. The process of orzotto begins. Add the bay leaves and a big spoon of boiling stock. Mix well. When the water is nearly absorbed, repeat (add another big spoon). Make sure you look after your pan, so it doesn’t stick. Same process with the hot stock a few times, until the orzo is ready. Remove bay. 4️⃣Serve with grated truffle (its flavour is unique and strong, so a very small piece will do), grated cheese, olive oil. Grate some thyme and add some fresh thyme.
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