Risotto Robilotto Style

1. 1

   Saute garlic, and scallions in 4 Tablespoons of Ghee (clarified butter)for about 1 minute or until just starting to smell it on medium heat. Place one full box of Orzo into skillet and stir completely covering with melted ghee and incorporating garlic. Add another tablespoon or two of ghee. Stir continuously until pasta becomes hot and add 2 cups of homemade stock. You can use store bought vegetable stock if necessary. Stir again until stock is absorbed. Add 1 cup of white wine, a Chablis is nice. Continue to stir until wine is absorbed. Add mushrooms at this point. Continue to add more stock until Orzo is tender or until it has reached your desired consistency. Remove from heat and toss in 1/2 - 3/4 cups of Locatelli Ramano grated chees. Serve immediately. This can be served as a main course with a mixed greens salad with Italian Balsamic dressing, or as a side dish, with fish, meat or a vegetarian entree.

* Per serving · 4 servings · Values may vary.