VOKDA ORZOTTO

Faced with a solo Valentine's Day Friday night in after a crazy busy work week, I wanted to make something comforting and familiar but still add a twist and cook something I had not before! 

This is what inspired me to make pasta a la vodka (a firm favourite of mine) into a sort risotto, using orzo, and the end result was so decadent, creamy, spicy and sodelicious that I wonder why I hadn't tried it earlier!

Even better the whole dish is made using one pot and takes a lot less time to get on the dinner table than your bog standard risotto.

Absolutely a new favourite.

SERVES 4

INGREDIENTS 

• 1 onion
• 2 red chillies
• 3 garlic cloves
• 2 tbsp olive oil
• 150g tomato purée
• 500g orzo
• 50ml vodka
• 150g vegetarian Italian hard cheese or Parmesan
• 200ml double cream
• 25g basil leaves
• salt and black pepper

METHOD

• Finely chop the onion, chillies and garlic.
• Heat the oil in the frying pan over a medium heat, add the onion with a big pinch of salt and gently fry for 5–10 minutes until softened. 
• Add the chillies and garlic and fry for 2 minutes, then stir in the tomato purée and cook for another minute.
• Tip in the orzo and, once coated, add the vodka, allowing it to cook off for 1–2 minutes.
• Add 1 litre of boiling water, a little at a time, allowing each big splash to be fully absorbed before adding the next. 
• When all the water is fully absorbed, the orzo should be plump and tender, with a slight bite, about 15 minutes. 
• You may need to add more water and continue to cook if it feels too al dente.
• Meanwhile, finely grate the cheese.
• Stir the cream and cheese into the orzotto and season well with salt and black pepper. 
• Stir in half of the basil leaves and loosen with more water, if needed.
• Spoon into 4 bowls, then serve topped with extra grated cheese and the remaining basil leaves.