Ingredients
1 cup orzo
¾ cup heavy cream
1 teaspoon chili flakes (reduce if you prefer less spice)
1 cup water
1 ½ tbsp. tomato paste
¾ cup Parmesan cheese, grated
2 shallots, chopped
4 garlic cloves, minced
1 ½ oz vodka
Kosher salt, to taste
4 tbsp olive oil or unsalted butter
2 teaspoons black pepper
For serving:
Grated Parmesan cheese
Fresh mozzarella cheese
Chili flakes, to taste
Ground black pepper, to taste
4 Approximately tbsp fresh pesto
Directions
Step 1
Place a large skillet over medium heat, add olive oil, shallots, and minced garlic. Sauté for 1 minute. Add chili flakes and mix well.
Step 2
Add tomato paste while stirring, then pour in the vodka and cook for 30-60 seconds.
Step 3
Add the orzo and mix well, stirring for about 2-3 minutes.
Step 4
Pour in the water and cook over medium heat until it thickens, stirring often (approximately 5 minutes).
Step 5
Add the heavy cream and lower the heat. Cook for about 10 minutes, stirring often. You can leave it on low heat for a few more minutes if you prefer a thicker texture, or add more liquid to reduce thickness.
Step 6
Add 1/4 cup of grated Parmesan cheese, salt, and black pepper. Mix well.
Step 7
Serving:
Step 1
Gently break the mozzarella into pieces with your hands. Optionally, use a paper towel to soak up any excess liquid from the mozzarella.
Step 2
Serve the orzo in a bowl and top with black pepper, chili flakes, and Parmesan cheese.
Step 3
Place 4-6 pieces of mozzarella on top of the hot orzo.
Step 4
Using a small spoon, drizzle basil pesto over each piece of mozzarella.
Step 5
Serve and enjoy!
