This is a really great, super easy, poor man’s risotto from Molly Baz’ book that was excerpted on Cup of Jo. I totally get how cookbooks are supposed to give you new ideas and be aspirational and all that, but I also think that cookbooks are just not written for the person who’s doing 137 other things in a day and also making dinner. I.e., what’s the fastest, easiest, most efficient way to make this recipe? With the least dirty dishes and how can I maximize my time here? Maybe everyone doesn’t cook this way? Maybe other people like making a great big mess and taking the time to cook? Well. In an ideal world, yes, I’d like to take more time. But until I have a kitchen assistant or a fully staffed test kitchen, least messy, most efficient way to make something is always, always what I care about. So, without further ado, here is my tweaked-for-efficiency version of this recipe.
From Molly: Spaghetti al limone — a classic and supremely simple Italian pasta dish composed of lemon juice, butter, and Parmesan — gets a fresh take, featuring orzo instead of the spaghetti, which results in a dish that’s somewhere between risotto and macaroni and cheese, and I think it’s pretty special. The name of the game here is to avoid overcooking the orzo; leave it slightly al dente so that it doesn’t turn into a big pot of mush.
INGREDIENTS:
1 medium yellow onion or 2-3 shallots or a big handful of chives
2 lemons
3 tablespoons unsalted butter
1 tablespoon of olive oil
2½ ounces grated Parmesan cheese (about ¾ cup)
1 cup orzo
3 cups of water
1 teaspoon kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Finely chop 1 yellow onion — or blitz it in a mini food processor.
Set a large Dutch oven or pot on the stove and add the onion, 3 tablespoons butter, 1 tablespoon of olive oil, and the zest of 1 lemon, cook over medium heat, stirring often, until onion is softened but not yet browned, 5 to 7 minutes.
Add 1 cup orzo and toast, stirring, for 2 minutes.
Stir in 3 cups water, 1 teaspoon of salt, and generous grinds of black pepper, and bring to a simmer over medium heat. Once the water comes to a simmer, reduce the heat to medium-low and cook, stirring occasionally so the orzo doesn’t stick to the bottom of the pot, until most of the water has been absorbed (there should still be some liquid at the bottom of the pot), 8-10 minutes.
Taste the orzo; it should be al dente but not crunchy.
Finish the orzo: Remove the pot from the heat. Stir in 2 tablespoons butter — I didn’t think this extra 2 tablespoons of butter is necessary, but if you like it extra buttery, by all means — 2½ ounces grated Parmesan cheese, zest from the 2nd lemon, and the juice from one or both lemons, depending on your taste.
I’d also note that this is a great recipe to prep or mis-en-place, you can set up with pot with the onions, lemon zest, butter, and olive oil, measure out the orzo and parmesan in the afternoon, and then leave it until 20-30 minutes before you want to eat