Cat Cora’s Truffled Orzo with Asiago Cheese

  • Yield: 4 to 6 servings


1tablespoon kosher salt
1 1/3cups orzo
1tablespoon butter
1/2cup plus 3 tablespoons grated Asiago cheese
1teaspoon truffle oil
1teaspoon salt
1/2teaspoon freshly ground black pepper


  1.  In a 4- to 6-quart stockpot, bring 4 quarts of water to a boil.
  2. Add the salt and the orzo, and cook for 5 to 7 minutes or until the pasta is al dente (or just slightly chewy).
  3. In a 10-inch sauté pan, melt the butter.
  4. 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.
  5. Spoon the orzo into a serving bowl, top with the remaining cheese, and serve immediately.
Recipe courtesy of Hidden Valley Ranch®.