Blogs & Recipes
After a memorable evening at Chicago's Andros Taverna, where we savoured a delectable dish named 'Seafood Orzotto,' our craving for saffron and orzo grew. As we delved into our culinary exploration, it was fascinating to uncover the Italian origins of orzo, despite its Mediterranean and Middle Eastern prevalence. Our hearts and taste buds were set on the enchanting 'King Prawn Orzo with Tomato and Saffron' recipe. But first, let's unveil the intriguing nature of orzo. With its rice-like appearance, you could easily mistake it for risotto, though the two are fundamentally distinct. Orzo, also known as risoni (Italian for 'barley'), derives its name from its barley-like resemblance. While most orzo is crafted from semolina flour, a more vibrant tricoloured variety emerges from sun-dried tomatoes and spinach infusion, giving it a dash of colour.