Orzo Risotto with Buttery Shrimp

On March 8, 2006, in Food and Drink, by Leigh Graves Wolf

Img_3901This turned out very well.  Next time, I’ll replace the chicken stock w/fish stock and the reserved pasta water was not necessary. It will also be much better when Long’s asparagus is ready in May.  It really did have the consistency of risotto with out the fuss! Butter will be on my list next time I go to Chicago! I think I’ll add Chef Poli to my list too :)

 

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