Truffle Oil Orzo Pasta
This truffle oil orzo pasta recipe is packed with flavour and simple to make. It only uses one pot and takes 35 minutes. Perfect for truffle lovers and impressive dinners.
Ingredients
Truffle Oil
Truffle oil is made two ways. One is a natural way by infusing truffles and oil. The second way is made by using an aromatic compound like 2,4-dithiapentane which is found in a variation of truffles.
It is extremely important to choose the right truffle oil, as truffle oil is so strong it tends to be the primary flavour of the meal. From my experience when it comes to using truffle oil I always opt for white truffle oil, it tends to taste better.
You don’t tend to find truffle oil in your supermarkets so I will recommend one here. Its white truffle infused in olive oil and the great thing is with this 8.4 fl oz (250ml) bottle it should last 80-100 meals.
Orzo Pasta
Orzo is a type pasta that is shaped like long grained rice. You tend to find this in either the pasta or rice section of the supermarket. Yes… it seems to be a bit odd putting pasta in the rice section but I have seen it! Orzo also may be called risoni or pasta rice.
Can’t Find Orzo?
If you can’t find orzo in your supermarket opt for another short grain pasta. The texture will definitely not be the same however your truffle oil pasta will still taste amazing! Try either Cavatappi, Chiocciole or Macaroni.
Recipes You May Like…
Truffle Oil Orzo Pasta
Equipment
- Large Pot
- Microplane (Fine grater)
Ingredients
- 180 g Orzo
- 2 knobs Butter
- 1 Shallot finely diced
- 1 Garlic minced
- 100 ml Dry White wine
- 200 ml Vegetable Stock
- 400 ml Double Cream
- 100 g Garden Peas
- 50 g Parmesan freshly grated
- 1 tbsp White Truffle Oil or to taste
- Sea Salt
Garnish
- 4 Pinches Panko Crumbs
- Herbs Pea shoots & Red Radish
Instructions
- Bring a large pot of water to the boil, then generously salt. Add the pasta & cook for 2-3 minutes (the pasta will still be undercooked but don't worry we will cook it again later). Drain & rinse under cold water until cooled.
- Melt butter in a large pot over medium heat & sauté shallots for 3-4 minutes, until softened. Add garlic & continue to sauté for 30 seconds. Add White wine and reduce by three quarters. Add vegetable stock and reduce by half. Add cream, truffle oil & peas. Bring to a boil and then turn down to a simmer for 4-5 minutes.
- Add the pasta & simmer for 3-4 minutes, mixing regularly until the pasta is al dente. Add parmesan & mix, then reduce to your desired consistency (this may take 0 to a few minutes). Season to taste with salt & truffle oil.
- Serve fresh from the pot with a sprinkle of panko crumbs & herbs
Video
11 Comments
Amanda Wren-Grimwood
This looks so elegant but comforting at the same time. Delicious!
Jackslobodian
Thank you 🙂
Mahy
Fabulous pasta recipe that is just what I have been looking for. The steps seem so easy to follow!
Jackslobodian
Thank you 🙂
Nart at Cooking with Nart
This looks really elegant and delicious. I love truffle oil in anything so you had me already at the very beginning!
Jackslobodian
Haha me too! Thanks 🙂
Danielle Wolter
I will eat anything with truffles! This sounds absolutely incredible with the truffle oil. What a treat!
Jackslobodian
Yeah I love truffles. This recipe is even better with some freshly sliced truffle on top!
Charla
I’m always looking for new ways to make pasta dishes, can’t wait to try it!!
Jackslobodian
Let me know how it goes!
swathi
This recipe is really help us, Thank you so much