You are here: Home » Recipes » Cat Cora’s Truffled Orzo with Asiago Cheese Cat Cora’s Truffled Orzo with Asiago Cheese Recipe by Hidden Valley Ranch Yield 4 to 6 servings A drizzle of truffle oil and a little Asiago cheese are all you need to dress up plain orzo pasta. PrintEmail Ingredients 1 tablespoon kosher salt1 1/3 cups orzo1 tablespoon butter1/2 cup plus 3 tablespoons grated Asiago cheese1 teaspoon truffle oil1 teaspoon salt1/2 teaspoon freshly ground black pepper Instructions In a 4- to 6-quart stockpot, bring 4 quarts of water to a boil. Add the salt and the orzo, and cook for 5 to 7 minutes or until the pasta is al dente (or just slightly chewy). In a 10-inch sauté pan, melt the butter. Add the cooked pasta and 3 tablespoons of the Asiago cheese. Drizzle on the truffle oil, sprinkle on the salt, and give it a few cranks of freshly ground pepper. Toss well. Spoon the orzo into a serving bowl, top with the remaining cheese, and serve immediately. Recipe courtesy of Hidden Valley Ranch®.