Risoni is a rice-shaped pasta traditionally used in soups. It is also referred to as orso, which means barley in Italian. Risoni, or orso, is available from supermarkets and food stores along with other dried pastas.

I first found it when holidaying at the home of my mum's former catering partner in WA. I was cooking field mushroom risotto and she produced it as an alternative to arborio rice. I was about halfway through my chef's apprenticeship, had never come across risoni before and was dubious.

However, she assured me she used it all the time and that I should cook it exactly the same way I would cook risotto.

The result was excellent and I've never looked back - mushroom risoni has become a Strode family staple. I prefer the mouth feel of risoni to rice and it is much more forgiving than arborio.

The following recipes Osso bucco, gremolata and risoni pilaf, Pumpkin, bacon and sage risoni and Vegetable and risoni soup are just a few examples of how to use risoni, although the possibilities are endless. I'm even keen to experiment with a sweet risoni pudding.

Jane Strode