Best 5 Orzo Alla Milanese Recipes

PARMESAN GARLIC ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

RISOTTO ALLA MILANESE

Steps:

• Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.
• Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.

ORZO ALLA MILANESE

Steps:

• In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
• In another medium saucepan over medium heat, add oil and butter. When it's hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition. Season with salt and pepper and add cheese; stir once again before serving immediately.

EMERIL'S OVEN-BRAISED OSSO BUCO WITH ORZO "RISOTTO"

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with the Essence and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Transfer to the roasting pan along with the stock and bring to a boil on the stovetop. Cover the roasting pan and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender.
• Remove from the oven and add the parsley and orzo to the pan; stir to distribute evenly. Replace the cover and return the pan to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo. Garnish with some of the grated Parmesan.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

OSSOBUCO ALLA MILANESE

Steps:

• Veal shanks should be sawed into 8 pieces about 2" long.
• Can sub chicken or beef for veal stock.
• Just make sure that it's either homemade or low sodium.
• Spread flour on a plate or on waxed paper.
• Tomatoes should be with their juice.
• Preheat oven to 350.
• Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces.
• Use two casseroles if necessary.
• Put the onion, carrot, celery, and butter and cook over medium heat for 8-10 minutes, until the vegetables soften and wilt.
• Add the chopped garlic and lemon peel at the end.
• Remove from the heat.
• Heat the oil in a skillet over medium-high heat.
• Turn the trussed pieces of veal in the flour, shaking off any excess.
• When the oil is quite hot (test it with the corner of one of the pieces of veal: a moderate sizzle means the heat is just right), brown the veal on all sides.
• (Brown the veal as soon as it has been dipped in flour, otherwise the flour may dampen, and the meat won't brown properly).
• Stand the pieces of veal side by side on top of the vegetables in the casserole.
• Tip the skillet and draw off nearly all the fat with a spoon.
• Add the wine and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck to the pan.
• Pour over the pieces of veal in the casserole.
• In the same skillet, bring the broth to a simmer and pour into the casserole.
• Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsley, pepper and salt.
• (Hold off on salt until after cooking if you are using canned beef broth. It is sometimes very salty).
• The broth should come up to the top of the veal pieces.
• If it does not, add more.
• Bring the contents of the casserole to a simmer on top of the stove.
• Cover tightly and place in the lower third of the preheated oven.
• Cook for about 2 hours, carefully turning and basting the veal pieces every 20 minutes.
• When done, they should be very tender when pricked with a fork, and their sauce should be dense and creamy.
• (if, while the veal is cooking, there is not enough liquid in the casserole, you may add up to 1/3 cup of warm water).
• If the reverse is true, and the sauce is too thin when the veal is done, remove the meat to warm platter, place the uncovered casserole on top of the stove, and over high heat briskly boil the sauce until it thickens.
• Pour the sauce over the veal and serve piping hot.
• NOTE When transferring the veal pieces to the serving platter, carefully remove the trussing strings without breaking up the shanks.
• GREMOLADA Marcella recommends against making it, but if you must try it yourself, the ingredients are as follows: one teaspoon of grated lemon peel, 1/4 teaspoon very finely chopped garlic and 1 tablespoon finely chopped parsley.
• Gremolada is sprinkled over the veal shanks just as they finish cooking.