Creamy Lemon Basil Orzo with Stracchino
Rice-shaped orzo cooked risotto-style, then finished with melting stracchino, fresh lemon, basil, and extra-virgin olive oil.
Cooking the tiny rice-shaped pasta by gradual absorption releases enough starch to create a naturally creamy base. Stracchino melts in at the end, while fresh lemon and basil sharpen the rich cheese without weighing down this quick Italian first course.
Instructions
- 1
Wash and dry the lemon well. Finely grate all the zest, keeping the yellow layer only, then squeeze and reserve the juice.
- 2
Heat a small drizzle of extra-virgin olive oil in a wide nonstick skillet. Peel and lightly crush the garlic, then add it with half the lemon zest and let the oil become fragrant.
- 3
Add the risoni and stir for 1 minute so the pasta is evenly coated and lightly toasted.
1 min
- 4
Add a small ladleful of hot, lightly salted water. Stir frequently and add more only as the previous addition is absorbed, just as for risotto, until the pasta is tender and creamy.
14 min
- 5
At the end of cooking, stir in the stracchino until completely melted and evenly coating the pasta.
- 6
Finish with the remaining lemon zest, reserved lemon juice, and torn basil. Adjust the salt and black pepper, add a final light drizzle of extra-virgin olive oil, and serve immediately.
Ago's Notes
- Add the hot water gradually and stir often so the pasta releases starch while staying creamy rather than watery.
- Use both the zest and juice of an unwaxed lemon; add them at the end to preserve their fresh aroma.
Stracchino melts around every tiny pasta grain while lemon and basil keep the dish light and fragrant. Serve immediately, while the sauce is loose and glossy.
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