Mob’s Vodka Orzotto
This creamy, decadent dish from Mob is a truly inspired cross between the classic pasta dish penne alla vodka and a risotto, using orzo as its base. Serve with a crisp green salad and enjoy.
Introduction
Our vodka rigatoni has always been a firm favourite, so naturally we wanted to team it up with one of our all-time favourite ingredients: orzo. We’ve used the orzo in the same way that you’d use rice for risotto, though it cooks much faster, which means you get to eat it much sooner. We’ll be chalking that up as a win.
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.
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