Smoked Gouda Orzo Risotto

Smoked Gouda Orzo Risotto

  • Servings: servings 6-8
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Author note: This recipe pairs wonderfully with beer braised short ribs (click here for recipe).

2 tablespoons extra-virgin olive oil

1/2 cup diced onion

1 sprig rosemary

3 sage leaves

2 garlic cloves, chopped

1 1/2 cups orzo

1/2 cup dry white wine

5-6 cups warmed chicken stock

2 tablespoon unsalted butter

1 cup grated smoked gouda

1/2 cup grated parmesan

1 1/4 teaspoon kosher salt

sage leaves, torn

  1. Using kitchen twine, tie the rosemary and 3 sage leaves together.
  2. Heat the olive oil, onion, garlic and herb bundle in a large sauce pan over medium heat. Cook until the onion is softened, about 5-6 minutes.
  3. Add the orzo to the pan, and stir to coat with the oil. Let it warm for 1-2 minutes. Stirring frequently.
  4. Add the white wine and bring to a boil. With a wooden spoon, scrape up any onion or orzo that has stuck to the pan.
  5. Once the wine has been absorbed by the orzo, add 3/4 cup of chicken stock. Stirring constantly. Once the liquid is absorbed, add another 3/4 cup of stock. Continue this process of adding stock and stirring until the orzo is cooked. This will take about 30 minutes.
  6. Remove from the heat and add the butter. Stir into the mixture until it is melted.
  7. Finally add the cheeses and salt. Serve warm topped with torn sage leaves.


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