Truffled Orzo Pasta

This truffled orzo pasta creates a rich and creamy dish with restaurant-quality flavors and minimal effort in just 25 minutes. This meal works well for truffle lovers who want a quick, affordable and impressive dinner.

Ingredients and Substitutes

• Orzo: A type of pasta shaped like long-grain rice. It is typically found in the pasta aisle but can sometimes be stocked in the rice section. Orzo may also be labeled as risoni or pasta rice in some stores. If you can’t find orzo, this dish will also work well with cavatappi, chiocciole or macaroni.
• Butter: Adds richness and depth to the sauce. Use unsalted butter to control the seasoning.
• Shallots: Provide a mild sweetness that complements the truffle flavor. If unavailable, substitute with finely diced yellow or white onion.
• Garlic: Use freshly minced garlic for the best depth of flavor. If possible, avoid using pre-minced garlic, as it lacks the same fresh garlic flavor.
• White Wine: Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. The wine adds acidity and depth to the dish but can be omitted if preferred.
• Chicken Stock: Use a good-quality chicken stock for the best depth of flavor. Homemade stock or a high-quality store-bought version with minimal additives works best.
• Heavy Cream: Use a cream with 35%–40% fat to achieve the proper richness and texture. For a lower-fat alternative, you can use half-and-half. However, this will create a less rich sauce and may require a longer simmering time.
• Parmesan: Use Parmigiano-Reggiano or Grana Padano for the best flavor. If you need a vegetarian option, look for animal rennet-free parmesan.
• White Truffle Oil: Infuses the dish with its signature earthy aroma. Start with 2 teaspoons and adjust to taste, as too much can overwhelm the dish.
• Panko Crumbs (Optional): A light, crispy topping that provides contrast to the creamy pasta.

Chef Tips

Rinse the Orzo After Boiling: After draining, rinse the orzo under cold water to stop the cooking process immediately. This prevents it from becoming too soft and helps remove some of the excess starch, which can make the sauce overly thick.

Use Freshly Grated Parmesan: Freshly grated Parmesan melts more smoothly into the sauce, creating a creamier texture. This is because pre-grated Parmesan often contains anti-caking agents, which affect how smoothly it melts.

Adjust the Sauce Consistency: To thicken the sauce, let it simmer longer, allowing excess liquid to cook off. If the sauce becomes too thick, stir in a splash of hot stock until it reaches your desired texture.

Storage and Leftovers

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will continue to absorb the sauce as it sits, so you may need to loosen it when reheating.

Reheating: Reheat gently over medium-low heat on the stovetop, stirring frequently. Add a splash of vegetable stock to bring back the creamy consistency.

Freezing: This dish is best enjoyed fresh, as the cream-based sauce can change texture when frozen. If freezing is necessary, store in an airtight container for up to 3 months. Expect some separation when reheating, which can be corrected by stirring in a bit of warm stock while heating.

Frequently Asked Questions

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Truffled Orzo Pasta

Jack Slobodian

This truffled orzo pasta creates a rich and creamy dish with restaurant-quality flavors and minimal effort in just 25 minutes. This meal works well for truffle lovers who want a quick, affordable and impressive dinner.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course

Cuisine Italian

Servings 2

Calories 664 kcal

Equipment

• Large Pot
• Microplane

Ingredients

 

US CustomaryMetric

 

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Pasta Base:

• ⅔ cup orzo
• 2 tsp butter
• ½ shallot very finely diced
• ½ clove garlic minced
• ¼ cup dry white wine
• ¼ cup chicken stock
• ¾ cup heavy cream (35%-40% fat)
• ½ cup parmesan freshly grated
• 1 tsp white truffle oil or to taste
• salt to taste

Garnish (Optional):

• parsley breadcrumb persillade
• fresh truffle finely sliced

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Instructions

 

• Bring a large pot of salted water to a boil. Add the orzo and cook until 2 minutes less than package instructions, so it is quite al dente. Drain, rinse under cold water, and set aside.
• In the same pot, melt the butter over medium heat. Add the shallot and cook for 3–4 minutes, until softened.
• Add the garlic and cook for about 1 minute, until fragrant.
• Pour in the white wine and cook until nearly evaporated.
• Add the chicken stock, heavy cream, and truffle oil. Bring to a simmer and cook for 4–5 minutes, until slightly thickened.
• Add the orzo and cook for 2–3 minutes, stirring regularly, until al dente.
• Stir in the Parmesan and cook over low heat, stirring, until the sauce reaches your desired consistency.
• Taste and adjust with salt and more truffle oil if needed.
• Serve immediately, with parsley persillade and shaved truffle if using.

Notes

Texture Adjustment: If the sauce thickens too much, stir in a splash of warm vegetable stock.

Garnish Idea: For a layer of crunch, sprinkle panko crumbs over the pasta.

Nutrition

Calories: 664kcalCarbohydrates: 44gProtein: 19gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 130mgSodium: 505mgPotassium: 297mgFiber: 2gSugar: 5gVitamin A: 1633IUVitamin C: 1mgCalcium: 374mgIron: 1mg

Made this recipe?I’d love to hear what you thought in the comments.