Let’s think about why we love risotto: creamy, white wine, Parmesan. Now, the recipe for “Herb and Leek Orzotto with Fried Eggs,” from the March 2018 issue of Cooking Light tastes like … risotto!

I doubled the amounts in this recipe, because I knew a single-cup serving wouldn’t satiate my individuals. My chopped leeks increased to four-and-a-half cups(!), but I was patient with the stirring (risotto-style). All those leeks did indeed cook down.

Orzo is silky. A fried egg on top is always cool. And I love that lemon zest.

PREP TIME: you can’t rush risotto/orzotto: devote an hour to prep and stirring
TASTE: creamy orzo = comfort

Next time, I want to indulge in the March/April 2018 issue of Bake From Scratch, to make the “Gruyère Prosciutto Scones” (recipe below). Come back to my site next week, to see how flaky I become.

Gruyère Prosciutto Scones
Bake From Scratch, March/April 2018
Makes 8

3 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup cold unsalted butter, grated
1/2 cup freshly grated Gruyère cheese
1/4 lbs. prosciutto, chopped
2 Tbsp. chopped fresh dill
1 cup whole milk
2 large eggs, divided
1 Tbsp. heavy whipping cream
Garnish: sea salt, ground black pepper

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper. Add cold butter and Gruyère, tossing to coat. Cover ad freeze for 15 minutes. Stir in prosciutto and dill.
  3. In a small bowl. whisk together milk and 1 egg. Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1 1/2 inches apart on prepared pan.
  4. In a small bowl, whisk together cream and remaining 1 egg. Brush egg wash onto scones. Sprinkle with sea salt and pepper, if desired.
  5. Bake until golden brown, 12 to 17 minutes. Let cool slightly; serve warm.