The revelation of Risotto Style Pasta.

[edhopper]

A glorious was to celebrate the wonders of the ziti, the penne and the gemelli. It's the cooking method that's important, adapt the recipe to your personal beliefs.

Pasta With Chicken and Mushrooms, Risotto Style

Published: November 27, 2009

2 tablespoons olive oil, more as needed
Related
The Minimalist: Allowing Pasta to Drink to Its Fill (December 2, 2009)

1 shallot or small onion, chopped

1 tablespoon minced garlic

2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced

1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits

Salt and freshly ground black pepper

1/2 cup dry white wine or water

3 to 4 cups chicken or vegetable stock

2 boneless chicken thighs, diced

Chopped fresh parsley, optional

Freshly grated Parmesan, optional.

1. Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.

2. Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.

3. Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Yield: 4 servings.

Source NY TImes

[Curmudgeoness]

1. Four servings?

You're kidding, right? That sounds so good, my mouth is watering. I have never cooked pasta like this before, and will have to try it.

Thanks to the FSM for such deliciousness and bounty. R'amen.

[edhopper]

2. I've done it with a

whole pound of pasta. Works fine.

[A HERETIC I AM]

3. Freshly grated Parmegiano is NEVER "optional"

Otherwise, sounds intertesting.

[Heddi]

4. I make a risotto-style with Orzo pasta

I put some butter in the pan and let it melt, add some shallots and add the orzo and brown it a bit, to get a nutty flavor, then I add slowly chicken stock and just stir, and add, and stir, and add, and stir until the orzo is al dente. I'll then add a touch of cream and some grated cheese, fresh green peas or asparagus tops. The finish is a nice creamy risotto-like orzo pasta.

I have been known to brown the orzo in rendered bacon fat as well

[edhopper]

5. Yum

I've done the dish above with asparagus. works very well.
Is orzo pastafarian kosher?