Equipment
Ingredients
Aromatics and Produce
- 500 g cherry tomatoes, whole, washed
- 1 shallot, finely diced
- 3 garlic, minced
- 15 g fresh basil, roughly torn
Pantry Base
- 30 ml extra virgin olive oil
- 300 g orzo pasta
- 800 ml vegetable broth, warm
- 60 ml dry white wine
Finishing Ingredients
- 45 g unsalted butter, cold, cubed
- 50 g vegetarian parmesan-style cheese, finely grated
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced shallot and saute until softened and translucent, about 3 minutes.
Add the whole cherry tomatoes and minced garlic to the skillet. Cook, stirring occasionally, until the tomatoes begin to blister and burst, releasing their juices. You can gently press some with your wooden spoon to encourage bursting.
Stir in the dry orzo pasta, coating it completely in the oil and tomato juices. Toast the pasta for 1 to 2 minutes until slightly fragrant.
Pour in the dry white wine to deglaze the pan. Stir constantly, scraping up any browned bits from the bottom, until the wine is mostly absorbed by the pasta.
Pour in the warm vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring frequently to prevent sticking and to release the pasta starches.
Remove the skillet from the heat. Vigorously stir in the cold cubed butter and grated Parmesan-style cheese until thoroughly melted and emulsified into a glossy, silky sauce. Taste and adjust seasoning with kosher salt and black pepper.
Fold in the freshly torn basil. Let the orzotto rest in the pan for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with extra cheese and a drizzle of olive oil if desired.
Chef's Notes
- Frequent stirring is the secret to a creamy orzotto. The mechanical agitation rubs the starch off the pasta into the liquid, mimicking the exact process that makes arborio rice creamy in traditional risotto.
- Using warm broth prevents the cooking temperature from dropping sharply, ensuring even cooking of the pasta.
- For strict vegetarians, remember that authentic Parmigiano-Reggiano contains animal rennet. Look for hard cheeses explicitly labeled as vegetarian parmesan.
- Tear the basil rather than chopping it with a knife, and add it exclusively off the heat to preserve its delicate, volatile aromatic oils.
- If your cherry tomatoes are out of season and lacking sweetness, add a tiny pinch of sugar when they are bursting to balance the acidity.
Storage
Refrigerator: 3 days — Store in an airtight container. The pasta will absorb remaining moisture, so add a splash of water or broth when reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of water or vegetable broth to revive the creamy texture.
