Parmesan Cups with Orzo Risotto

  1. Preheat the oven to 350F.
  2. Bring the stock to a boil in a 6- to 8-cup saucepan; stir in the orzo, cover, and turn the heat to medium-low.
  3. Set a timer for 15 minutes.
  4. Use a 1/4-cup measure to make 4 rounds of Parmigiano-Reggiano on a nonstick baking sheet.
  5. Smooth the rounds into thin pancakes, 5 or 6 inches across; the thickness need not be perfectly uniform.
  6. Put the baking sheet in the oven.
  7. The Parmigiano-Reggiano rounds are done when the centers darken slightly and the edges begin to brown, 5 to 6 minutes.
  8. Remove the baking sheet from the oven and let it stand for about a minute, then carefully lift each of the rounds and drape it over the bottom of a narrow cup or glass to form a cup shape.
  9. Let dry for about 5 minutes.
  10. The orzo is done when it is tender and all the liquid has been absorbed.
  11. Season it with pepper and very little salt, then stir in the parsley.
  12. Spoon a portion of orzo into each of the Parmigiano-Reggiano cups and serve.
  13. Cheese cups can be made with almost any hard cheese or a combination of cheeses.
  14. Manchego, pecorino, and other sheeps milk cheeses are especially good.
  15. For fillings, try:
  16. Steamed and chopped spinach (other than a grating of pepper, no seasoning is necessary)
  17. Beef stew or other stewed meat
  18. Ratatouille or other stewed vegetables
  19. Be careful not to grate the cheese too finely; you dont want the same powdery consistency you might prefer on pasta.
  20. One of the larger holes of a box grater works well, and so does the steel blade of the food processor, which produces small, even pellets of cheese.
  21. Baking the cheese disks doesnt present much of a problem, and its easy enough to tell when theyre done because the edges begin to brown.
  22. But removing them from the baking sheet can be tricky: be sure to allow the rounds to cool slightly so that they can firm up a bitthirty to sixty seconds is right for me, but if your baking sheet retains more heat, it might take a little longerand then use the thinnest spatula you have to gently lift them off the baking sheet.
  23. Drape the soft mass over a narrow glass, and shape gently; the cups will be ready to fill in a few minutes.
  24. Though they are best when fresh, the cups will retain both shape and flavor for a couple of hours.

chicken, orzo, cheese, salt, parsley

Taken from www.epicurious.com/recipes/food/views/parmesan-cups-with-orzo-risotto-386782 (may not work)

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