Orzo are very small pasta – classified as ”pastina” in Italian – that resemble grains of flattened rice. This wonderfully versatile pasta is traditionally used in soups, pilafs, salads, side dishes and casseroles.
To enhance the flavor of the Risoni, toast it for a few minutes in olive oil, butter, salt and garlic (optional) before adding your cooking liquid. For a simple and delicious warm side dish, add sautéed shallots and chopped spinach to the cooked orzo and top with grated parmesan cheese. Serve with seafood, braised chicken or grilled lamb for a beautiful one-dish meal.