Recipe: pasta risotto

Risotto fans practically come to blows over which short-grain Italian rice produces the best texture for the dish--arborio, canaroli ... So for a warming fall meal, avoid the issue altogether and use pasta instead. Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but it doesn't need to be stirred obsessively for a perfectly al dente, creamy result.

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Mushroom orzo risotto. 1 Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Add 12 ounces sliced mushrooms and 3/4 cup chopped shallots or onion; cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes. 2 Reduce heat to medium and add 2 more tablespoons butter and 2 cups dried orzo pasta; stir often until pasta is light golden, about 2 minutes. 3 Add 3 cups chicken broth and 1/2 cup dry sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9 to 11 minutes. If mixture becomes too thick before pasta is done, add a little more broth. 4 Stir in 1/3 cup grated parmesan cheese and salt and pepper to taste. Spoon risotto into wide bowls and sprinkle with a little chopped parsley and more parmesan cheese to taste. Makes 3 or 4 main-dish servings.

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COPYRIGHT 2005 Gale Group