Pasta risottata
Pasta Cooked in the Manner of Risotto
Ingredients
- 100 g (3-1/2 oz) pastina
- 1/2 medium onion finely minced
- A nob of butter
- Broth or water q.b.
- 25 g (1 oz) freshly grated Parmesan cheese
Optional:
- A bit of vegetable meat or fish, cut into small strips or cubes, as a condimento
Instructions
- Sweat minced onion in butter, then add the vegetable, meat or fish, such as swiss chard leaves finely cut into a chiffonade. Allow it to gently sauté for a few minutes.
- Add your pasta and just enough broth or water to cover the pasta.
- As for any risotto, you add successive ladlefuls of liquid as the prior ones evaporate, until the pasta is cooked al dente. By the end, most but not all of the cooking liquid should have evaporated.
- Add grated cheese, mix well and serve immediately.
Notes
This recipe is best made with small soup pastas like orzo (aka risoni).