Too bad I can’t think of a short, cutesy name for this! Oh well, I guess RR needs to keep her claim to fame for something 🙂 Here is a little something I came up with based on 1) my lingering desire to make something with orzo; 2) another lingering desire to use up some sundried tomatoes I bought ages ago; and 3) I was given some leftover smoked salmon, and you can’t keep that stuff forever! Ben’s response? “I want more”. Oops, I guess I will have to make more next time! And of course, thanks to Elly for inspiring the “orzotto” method I used here.
2-3 cups chicken broth
1 tbsp butter
1/4 of an onion, chopped
2 cloves garlic, minced
2/3 cup dry orzo
splash of vodka
handful of fresh chopped herbs (I used basil, oregano, and thyme)
3-4 oz smoked salmon, chopped
grated zest from 1/2 a lemon
8 sundried tomatoes, reconstitutued, chopped (about 1/4-1/3 cup)
salt and pepper
Heat broth in a small saucepan and keep hot while preparing dish.
Melt butter in a saucepan and add garlic and onion, cook over low-medium heat for a few minutes until soft and fragrant. Add orzo and stir to coat with butter, let toast for a few minutes.
Add vodka and let orzo absorb it. Add broth ladle by ladle, as you would cook risotto, letting the pasta absorb each addition before adding the next. It should take about 10-15 minutes, taste to check for doneness.
When orzo is al dente, turn off heat, stir in remaining ingredients, cover, and let stand for a few minutes before serving.