NOTE: Food Truck list has been updated with the Maine Lobster truck
Alone with nothing but a kitchen and some idle thoughts – so we turn to Mark Bittman’s How to Cook Everything, and a quick 20 minute Orzo Risotto recipe. Obviously this is not Risotto in that it’s not painstaking and it does not involve arborio. But I wanted the vibe, so this is the lazy compromise.
1 small onion, minced (I used a shallow)
3 cups vegetable stock
2 tbsp butter
1/2 cup parmesan
1 1/2 cups orzo
salt and pepper
Melt the butter over medium heat, then put in the onion, cook until softened. Heat the stock up in another pot while this happening. Add the orzo and stir it up a couple of times. Then add the stock all at once, cover and let simmer at med-lo heat until the pasta is done and the liquid is absorbed. Stir occasionally to make sure there is no sticking. (or at least minimize it) Salt, pepper to taste and then add the parmesan. Bittman says fresh parsley also works – I didn’t have any around. Clearly this is not a profound recipe, but for the quick dinner that doesn’t feel like slumming you could do a hell of a lot worse.