Orzo

Uncooked orzo
Alternative names	Risoni
Type	Pasta
Place of origin	Mediterranean Basin
Media: Orzo

Orzo (lit. 'barley'; /ˈɔːrzoʊ, ˈɔːrtsoʊ/;^[1][2][3][4] Italian: [ˈɔrdzo]; from Latin hordeum),^[5] also known as risoni (pronounced [riˈzoːni]; 'large [grains of] rice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat.

Orzo, oftеn mistakеn for ricе duе to its small, ricе-likе shapе, possеssеs a uniquе ability to adapt and еnhancе various dishеs.^[6]

The name orzo is common for this pasta shape in North America, but less so in Italy, where the word usually still means 'barley'.^{[citation needed]}

Uses

There are many different ways to serve orzo. Orzo can be served alone; in soup, especially for children; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole.^[7] Orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta.

Similar products

Orzo is essentially identical to the κριθαράκι (kritharáki, 'little barley'), or μανέστρα (manestra when in soup) in Greek cuisine, arpa şehriye ('barley noodle') in Turkish cooking, and لسان العصفور (lisān al-ʿaṣfūr, 'sparrow tongue') in Egyptian cooking. In Spain, the equivalent pasta is called piñones. Confusion may arise from the fact that piñones is also the Spanish word for pine nuts. Ptitim is a rice-grain-shaped pasta developed in the 1950s in Israel as a substitute for rice.

They are also part of the traditional cuisine of the east of France, from Lorraine to Provence, where they are called pépinettes or riewele depending on the region. In Alsace, they are typically served in a chicken broth.

Preparation

Orzo is often boiled in Italian soups, like minestrone. It can also be boiled and lightly fried, to create a dish similar to risotto.^{[citation needed][8]}