Risoni or Orzo

Risoni, also known as Orzo, is a type of small pasta shaped like a grain of rice. The name Risoni comes from the Italian word riso, which means rice, referencing its rice-like appearance.

However, in some regionsparticularly in the United Statesthis pasta is commonly referred to as Orzo, a word that means barley in Italian. The difference in naming reflects the pastas cultural journey across borders and its integration into diverse culinary traditions.

Origins and Traditional Uses in Soups and Main Dishes

Risoni was originally developed to be used in vegetable soups such as Minestrone or chicken broth, adding body and nutritional value while enhancing texture. Its ability to absorb liquids and flavors allows each grain to deliver a rich and well-rounded taste.

Beyond soups, Risoni is also used in main dishes like risotto. Thanks to its rice-like shape, it has become a popular rice substitute in risotto recipesparticularly during times or in regions where rice was scarce or expensive. While Risoni-based risotto has a slightly different texture, it retains the creamy consistency and deep flavors that make risotto a beloved comfort food.

Versatility in Pasta Salads and International Adaptations

In Italy, Risoni is a favorite ingredient for cold pasta salads, especially in the summer. It is typically mixed with fresh vegetables, cheese, meats, and tangy dressings to create refreshing yet filling meals.

Over time, Risoni spread to other countries and was adapted to local tastes. In Greece, its called Kritaraki or Manestra and is a key ingredient in dishes like Giouvetsia baked pasta dish with lamb or beef cooked in earthenware. In Turkey, the pasta is known as Arpa Şehriye and is commonly used in soups or Turkish-style pilafs.

Ingredients and Traditional Pasta-Making Techniques

Risoni is traditionally made from durum wheat semolina, similar to other pasta types. When cooked, it achieves a tender-yet-firm texture similar to cooked rice while maintaining its unique pasta identity.

Historically, making Risoni required skill and precision. Pasta artisans would mix durum wheat flour with water to create a firm dough, then extrude it through a specialized machine called an extruder, equipped with a die designed specifically for Risoni. The pasta would be shaped into long strands, cut into small pieces, and then carefully dried.

Risoni pieces are typically 12 cm long and slightly flattened, resembling polished rice grains. It belongs to the pastina categorytiny pasta shapes often used in soups or childrens meals. However, Risoni is somewhat larger and more distinct in form, making it suitable for a wider range of dishes.

Industrial Production and Quality Standards

Today, Risoni is produced on a large scale using modern, high-efficiency machinery. Despite the industrialization, the core principles remain unchanged: mixing high-quality durum wheat with water at the right temperature, kneading the dough, and then feeding it into advanced extruders capable of mass production with high precision. After extrusion, the pasta is dried and packaged for distribution.

This modern process ensures that every piece of Risoni maintains a consistent shape and texture, resulting in a high-quality product for home cooks and chefs alike.

A Global Ingredient with Health Benefits

Though rooted in traditional Italian cuisine, Risonis flexibility and ability to pair well with many flavors have made it popular worldwide. Its now a star ingredient in international dishes such as baked pasta and casseroles. One notable example is sautéed Risoni, where the pasta is pan-fried with ingredients like mushrooms, sausage, or spinach to create a quick, hearty meal.

From a health perspective, Risoni is a smart choice. Durum wheat semolina is naturally higher in protein and dietary fiber than regular wheat flour. Additionally, whole wheat Risoni offers even greater nutritional value, making it a favorite among health-conscious consumers.

You can find Risoni pasta at all Rimping Supermarket branches.