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This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day.” Recipe was printed in the New York Times.
Units: US | Metric
Serving Size: 1 (138 g)
Servings Per Recipe: 4
The following items or measurements are not included:
pecorino romano cheese