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    Home » Recipes » Pasta, Rice & Grains

    Orzo Pasta with Mascarpone and Parmesan

    Published: Jun 7, 2015 · Modified: Aug 15, 2018 by Cara Kretz · This post may contain affiliate links · 1 Comment

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    Orzo with Mascarpone & ParmesanOrzo pasta is shaped like rice, and is often confused with risotto. Orzo is a lot easier to make. This is a wonderful version becauses it uses butter, Mascarpone and Parmesan cheese.  The Orzo oozes with this creamy, cheesy concoction and delivers a good hit of black pepper.  Saffron is often used when Orzo is to be served with Osso Buco. If you have saffron,  just add a few threads with the butter and cheese to make a true Milanese pasta.

    Orzo

    Orzo with Mascarpone & Parmesan
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    Orzo Pasta with Mascarpone and Parmesan

    Orzo pasta is shaped like rice. It is fast and easy to make. Be creative and add your own flavors and ingredients. This version is creamy and cheesy! It is a great quick pasta to make for a family, and also can be made in one pot!
    Course Pasta
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Author Homemade Italian Cooking with Cara

    Ingredients

    • 1 lb Orzo pasta
    • 1 teaspoon salt
    • 4 ½ cups liquid I used 1 cup veal stock, 1 cup chicken stock and 2 ½ cups water
    • 2 TB mascarpone cheese
    • 2 TB butter
    • 1 cup grated Parmesan cheese
    • 1 TB Fresh ground black pepper

    Instructions

    • Bring the pasta and liquids to a boil in a large pot. Cook for approximately 8 - 10 minutes or until the liquid is just about absorbed and the pasta is al dente. Do not drain the pasta. The rest of the liquid will be absorbed as the pasta continues cooking.
    • Turn off the heat. Add the mascarpone, butter and mix in until the cheese and butter have melted making a creamy sauce.
    • Add the parmesan and pepper and mix well again to incorporate all ingredients.
    • Transfer to a large pasta bowl or serving platter, Serve Immediately. Garnish with gremolata or fresh minced flat leaf parsley.
    • Note: Since this is a traditional side dish for Osso Buco, I used some leftover veal stock from that recipe and an 8 oz box of chicken stock as part of the liquid. You can use all water, or any other liquid to customize your flavor for your dish.

     

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    1. Outstanding Osso Buco • Homemade Italian Cooking says:
      June 10, 2015 at 8:39 pm

      […] a small dinner party. I am making this for my brother-in-law Ron’s birthday. I will serve it with Orzo Pasta with Mascarpone and Parmesan, and Roasted Carrots with Balsamic Glaze.  The Osso Buco takes a little time to plan and cook but […]

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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