I had some leftover prosciutto from the Parmesan Muffins with Prosciutto and Basil that I made, and I didn’t want it to go to waste. I had this recipe for a risotto style orzo bookmarked, so I gave it a whirl. This sounds like a really fancy and complicated dish, but it isn’t. It was actually really easy. There isn’t alot of hands on time, mainly just stirring and waiting. This was really, really good. I think it would be good even without the prosciutto – if you didn’t have any or didn’t want to buy it.
1 tbs butter
1/2 cup orzo
1/2 cup white wine
3/4 cups chicken stock
1 slice Prosciutto
1/2 cup freshly grated Parmesan cheese
1 tbs chives
Finely chop the onion. Roughly chop the Prosciutto. Melt butter over medium-high heat in small saucepan. Add the onion and sauté until tender, about 5 minutes. Add orzo and cook for 1 minute, stirring constantly. Add wine, stock, chives, Prosciutto and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally, about 15 minutes. All stock will be absorbed. Stir in cheese. Remove from heat and serve. This will be creamy, not stiff.