Brazil

Risoni or Orzo

finely chopped pepperoni

cherry tomatoes

Leek

Chopped Onion

Garlic

Black olives (optional)

Dry white wine

Butter

Hot water or natural vegetable broth (until the texture is right)

Salt, pepper, seasonings and grated parmesan

Herbs of your choice: I used parsley, chives and basil

Oil or butter for sautéing (approx) 1/4 cup

Orzo (Risoni)

Refogue a cebola, alho e alho poró, acrescente os tomates e a calabresa picada. Adicione a massa é refogue uns 3 minutos. Adicione o vinho e deixe evaporar, aos poucos adicione o caldo ou a água e misture de vez em quando para soltar o amido, acrescente a água aos poucos até dar o ponto. Desligue e acrescente a colherada de manteiga, queijo e ervas, acerte o sal. Misture vigorosamente. 
Sirva quente com pimenta do reino e parmesão ralado. 

Sauté the onion, garlic and garlic, add the tomatoes and the chopped pepperoni. Add the pasta and cook for 3 minutes. Add the wine and let it evaporate, gradually add the broth or water and mix from time to time to release the starch, add the water little by little until you get the point. Turn off and add the spoonful of butter, cheese and herbs, adjust the salt. Mix vigorously.
Serve hot with black pepper and grated parmesan.

Orzo (Risoni)

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