- Stainless Steel Pot: Used for cooking risotto and soups, ideal for even heat distribution.
- Roux Whisk Set: Essential for creating the roux base that thickens the risotto sauce.
- Chef's Knife: For precise chopping of ingredients like onions or garlic.
- Strainer: Used to drain cooked orzo and separate it from its cooking liquid.
- Cutting Board: Provides a clean surface for preparing ingredients safely.
- Mandoline Slicer (optional): For precise cutting of vegetables like zucchini or bell peppers to top the risotto.
- Heat-Resistant Cooking Gloves: For handling hot pots and equipment during cooking.
- Digital Kitchen Scale: Precise measurements are key for consistency in a recipe like risotto.
6 tablespoons (3/4 stick) butter
3/4 cup minced shallots
2 garlic cloves, minced
2 cups orzo (rice-shaped pasta)
6 cups boiling water
1 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons chopped fresh thyme
1 tablespoon finely grated lemon peel
6 tablespoons chopped Italian parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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