Orzo, Sovrano & Basil

This risotto-style creamy pasta dish is perfect for an appetizer or makes an excellent side dish for roasted chicken or seafood.


  • Olive oil  ·  2 tablespoons 
  • large shallot, chopped fine  ·  1 
  • garlic clove, minced  ·  1 
  • Orzo (rice-shaped pasta)  ·  1½ cups 
  • Chicken stock (Vegetable stock for Vegetarian)  ·  3 cups 
  • freshly grated Sovrano cheese  ·  ⅔ cup 
  • slivered fresh basil  ·  ¼ cup 
  • Salt  ·  ½ teaspoon 
  • Black pepper  ·  ½ teaspoon 


Orzo is Italian for "barley", (also known as risoni or "big rice") is a form of pasta, in the shape of a large grain of rice, slightly smaller than a pine nut. It is often used in soup, or baked in a casserole. While it was originally made from barley, orzo today is a hard wheat semolina product.

In large heavy frypan, heat the oil over medium heat. Add the shallot and garlic and saute for one minute, stirring constantly.

Add orzo and saute for two minutes, stirring constantly.

Add chicken stock; increase heat to medium-high and bring to a boil, then reduce heat, cover and simmer until orzo is tender and liquid is absorbed, about 20 to 25 minutes.

Remove from heat and stir in the cheese and basil. Add salt and pepper to taste.

To make Vegetarian substitute vegetable stock for chicken stock.
Parmesan cheese may be substituted for the Sovrano cheese.

Allure Meritage

Allure Meritage

Allure Meritage is a soft, complex Bordeaux style wine designed to enhance soft, complex foods.