Creamy Parmesan Orzo

It occurs to me that people have an odd idea of what a "staple" is. No, I don't have butter on hand, but I do have four different bottles of balsamic vinegar. Other items I don't have: bread (I hold the bacon in my hand), mayonnaise (it's gross and should never be used as a hair conditioner no matter what the women's magazines tell you), cheese (because cheese addicts shouldn't keep it in the house). My pantry/fridge is not all bacon and balsamic mind you, I have a copious amount of Greek yogurt, marzipan shaped like fruit, 10 microwave vegetable lasagnas....

But when I'm not eating directly from the fridge or microwave this creamy, Parmesan orzo is a nice New Years treat. The recipe is great for practicing various beginner cooking techniques and only requires a little patience and the ability to focus. FOCUS, do not check your phone or computer. Or make tea.

Important cooking skills like sharpening your knife, chopping veggies roughly the same size, rendering fat, sweating vegetables, deglazing, focusing (side note: I only have one knife, one pot and one cutting board and hate cleaning dishes so one-pot dishes are my bff).

The key to cooking risotto-like orzo, sweating the onions and rendering the bacon are keeping the heat low. I have the tendency to go medium/high for everything and felt pretty zen after keeping it low and chill for so long.

Globs of butter, crispy bacon, creamy cheese, warm pasta, umami-rich wine and mushrooms and a hint of dill.

Recipe Time: Creamy Parmesan Orzo
recipe as given, my substitutions in {}
2.5 quarts
1 hour-ish

1lb Orzo
3/4 lb shiitake mushrooms {baby bella mushrooms}
1 large sweet onion, medium dice {3 small yellow onions}
Stick and a half butter {1 stick unsalted butter}
1 cup white wine
1½-2 cups water {2½ C hot water}
2 cups Parmesan(grated) {1 C shaved Parmesan}
1/4 lb pancetta, thinly sliced {1/4 lb uncured bacon}

Over medium to low heat:
Roughly chop pancetta, and render out in pan you'll be using for Orzo. After all fat is rendered and pancetta is crispy, remove and set aside.

Add diced onions to pan, sweat half way.

Chop mushrooms to desired size and add to pan. Add butter at intervals as mushrooms will absorb the fat. Lightly deglaze with a bit of white wine.

When mushrooms have cooked half way, add Orzo and butter (if necessary). Stir until all parts are fully coated for roughly a minute. Add rest of the white wine and stir. Partially reduce (do NOT burn orzo) and add water in s mall batches until Orzo is al dente. Kill the heat and add parm, pancetta, stir.

Add salt and pepper to taste, and finely chopped parsley {I added dill} right before serving. Note: parm is salty.

A Few of My Favorite Spices (and Fancy Salt)

Bottom, starting in the front: Sea Salt (coarse grain hollow pyramids), Ground Nutmeg,
Sumac Berries, Smoked Spanish Paprika, Aleppo Pepper, Indonesian Cinnamon (Korintje)

One of the most interesting-shaped food accessories I use, although not often, is coarse grain sea salt. The delicate crystals are scooped from the surface of the brine and allowed to dry by wind and sun - creating a miniature hollow pyramid shaped crystal. The coarse salt is fantastic on fresh heirloom tomatoes drizzled with olive oil but maybe next time I'll try it mixed with an herb butter on warm bread.

Nutmeg is a great spice to keep around because it works in both sweet and savory dishes. I'm a firm believer that nutmeg works with any meat: ground beef, shredded chicken, pork chop, lamb kebob...yes everything. Take your nutmeg beyond the pumpkin pie - perhaps to eggnog land or latte town. Potato salad, scrambled eggs, sweet potato muffins, hot cider.

Turkish ground sumac berries were new to me until I found a spice store that allowed me to smell the herbs and spices before buying. Smelling food helps me think about how to use it. Ground sumac is often sprinkled on top of hummus (although paprika works too) along with a olive oil. It is fruity and sour and works well when you'd use lemon in a dish by brightening the flavors and adding that sour note to something already salty/sweet/bitter.

My love of Spanish paprika is in need of censoring. Smoky, peppery, bitter, sweet. Great mixed with salt, black pepper and olive oil and rubbed on vegetables before roasting or sprinkled on top of a creamy potato or squash soup. Eggs, chicken, salad dressing....

Aleppo pepper is another spice I'd never used before I had the chance to smell it but right after bringing it home I read that it was the number one underused/favorite spice of 2011. Okay. Good, I'm all about being trendy. It's got a little heat that definitely builds in dishes that sit overnight. It dresses up my favorite thin crust pizza (Whole Foods, no really) and works well with strong meaty dishes.

And finally cinnamon. Not just any cinnamon, because there are different kinds and when you find this out it will blow your mind, maybe, just a little. Indonesian cinnamon or korintje is strong, warm, spicy, sweet and delicious. I've put it in every baked good for the past year - chocolate muffins, banana bread, carrot cake, oatmeal cookies and would never have oatmeal without it. In fact, I should take it with me when I travel, that won't be suspicious at all!