one-pan bacon tomato orzotto
Orzotto is rapidly proving to be my Dish of 2022, and for good reason. It only ever requires one skillet—manageable! It takes maybe 1/3 the effort and time of actual risotto—convenient! The technique is forgiving, flexible, and low-key, and the template is infinitely customizable with almost anything you have in the house—which is how we arrived to this point, with an orzotto vaguely inspired by Amatriciana but absolutely its own completely different thing and fully achievable on a Thursday night in under 30 minutes.
If you come here often, you’ll recognize the technique. Proteins are seared in the skillet to build the base flavor layer before being set aside. Into the pan fat goes a lot of garlic, this time in nice thick slices for a real Garlic Experience. Orzo gets lightly toasted next, followed by a bath in some kind of fragrant and flavorful liquid (sometimes it’s broth; this time it’s wine) and a splash of water for hydration, plus whatever kind of clever acid kick we’re feeling that day—in the past, lemon juice; in this case, a small can of tomatoes. You cover and simmer for about 12 minutes, then start adding in the real fun stuff: those proteins you cooked, some herbs you chopped, good olive oil, fun cheeses. The result is a risotto that isn’t a risotto, a bowl of pasta that doesn’t feel like pasta, but a supremely cozy midpoint that absolutely will not leave leftovers unless you really insist on it.
RECIPE
Silky, sexy, one-skillet orzo cooked risotto-style, vaguely inspired by classic amatriciana with bacon, tomato, garlic, and fresh herbs.
Effortful time: maybe 5 minutes
Total time: 30 minutes
Serves 2 very generously (and pairs nicely with a lemony arugula salad)
you need
6 slices of thick-cut uncured bacon, cut into 1/2” thick strips
4 cloves of garlic, thinly sliced
1 cup uncooked orzo
14 oz. can Italian cherry tomatoes—or sub fire-roasted, crushed, or diced (but try to find ones without calcium chloride!)
3/4 cup dry white wine
1/4 cup water
Salt and pepper, to taste
Pinch of chili flakes
1/4 cup chopped fresh flat-leaf Italian parsley
1/4 cup grated parmiggiano reggiano cheese
More shaved parm, for serving
make it
Crisp up the bacon. Heat a skillet (preferably a heavy one, 9-10” in size will work best for this recipe) over medium-low heat. Add the 1/2” pieces of bacon and cook to slowly render the fat. They will get very pale and limp before suddenly turning crisp; this whole process can take anywhere between 10-15 minutes depending on the heat and the level of crispness you prefer. Use a slotted spoon or spatula to move them to a plate or bowl lined with a paper towel.
Sauté the garlic. Pour off all but 1 tbsp. of the bacon fat. Bring this back up to medium-low heat. Fry the garlic, 30 seconds or until soft but before it starts to toast. Add 1 cup of dry orzo and stir to coat in the fat. Let this toast 30 seconds. Then add a 14 oz. can of cherry tomatoes (or your chosen substitute), 3/4 cup of dry white wine, salt and pepper, a pinch of chili flakes, and 1/4 cup water. Stir it all together to combine. Your orzo should be just barely covered by liquid.
Simmer the orzotto. Cover your pan and cook, stirring it every so often to prevent sticking, for 12 minutes. Nothing rigorous, just check it periodically. Add additional water if it starts to look too tight or dry; you want it to be nice and thick but still a little soupy, like risotto.
Finish and serve. At 12 minutes, stir in the reserved bacon, 1/4 cup chopped fresh parsley, and 1/4 cup of grated parm. Stir this all together and simmer for 1-2 minutes more. Again, add an additional splash of water if the liquid has absorbed to a point where it looks dry. You want silky, shiny, glossy. Serve it up immediately and top with shaved parm and freshly cracked black pepper.