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Cooking pasta - risotto style

harryharry Feb 8, 2008 08:09 AM

Any one know this method?

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    Maximilien RE: harryharry Feb 8, 2008 09:01 AM


    Seems Alain Ducasse does that; not quite cooked like a risotto, but more like stewed in a little bit of sauce; it probably work best with "meatier" pasta and not Orzo.

    Look at this link (warning, big food images): http://fxcuisine.com/default.asp?Disp...

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      jencounter RE: harryharry Feb 8, 2008 09:06 AM

      I make mushroom orzo this way. It's great - but it's not risotto.

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        Splendid Spatula RE: harryharry Feb 8, 2008 09:59 AM

        I made this not too long ago: http://www.epicurious.com/recipes/foo...
        It was excellent! Made an enormous amount, but incredibly tasty. Thanks for reminding me, I need to make it again.

        1. chowser RE: harryharry Feb 8, 2008 11:37 AM

          I've done it with baby pastina.

          1. monavano RE: harryharry Feb 8, 2008 12:16 PM

            I know I say Rachel Ray do this with spaghetti fairly recently....can't think of it right now but if I find it i'll post it. Does this ring a bell to anyone else??

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              JockY RE: harryharry Feb 8, 2008 04:05 PM

              I've done this with fried penne. Stir fry the penne in EVO till it is evenly golden brown all over (not something you can walk away from otherwise the pasta will scorch) then add the broth a cup at a time allowing the pasta to soak it up as you go. Toasting the pasta gives it a nutty flavor and slightly chewy texture that is different and IMHO tastes good.

              I dress the pasta with a cream mushroom sauce made with shitake and porcini mushrooms and, well, cream and finished with a handful of parmesan cheese . Very simple and deliscious and a good weeknight dinner.

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                JanRan RE: harryharry Feb 8, 2008 04:42 PM

                I've made the Alaine Ducasse recipe and liked it. But more recently I made fideos - A Spanish pasta that is cooked risotto style. The recipe I followed was from Epicurious - Fideos with Chorizo, Chickpeas and Almonds. SmittinKitchen blog has a picture and comments about it: http://smittenkitchen.com/2007/09/fid...

                1 Reply
                1. re: JanRan
                  Sharuf RE: JanRan Feb 9, 2008 07:06 AM

                  For mexican fideos, I do this: Take half a lb. of angel hair pasta and break it as short as you can - say 1' - 2" pieces. Brown this in a frying pan, with some chopped onion. Add 2 x as much liquid as pasta (8oz pasta takes 2 cups liquid). The liquid can be chicken broth or water, with some tomato sauce added. Or you can add salsa or a small hit of enchilada sauce. This takes 10 or so minutes to cook, and makes a nice starch accompanient to simple roasted or grilled meats.

                  Makes a nice alternate to rice and beans. BTW, you can find packets of pasta for fideos in Mexican groceries.

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                  Kelli2006 RE: harryharry Feb 8, 2008 05:07 PM

                  I have done it with orzo and non-instant couscous.

                  1. Gio RE: harryharry Feb 9, 2008 07:26 AM

                    Hmmm.... Imagine. Something I've never heard of. LOL
                    I'm intrigued, now. Must try it. Thank you!

                    1. operagirl RE: harryharry Feb 9, 2008 09:40 AM

                      It's the only way to go for cooking israeli cous cous. Mmm.

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