"Risoni" redirects here; not to be confused with risotto

Risotto

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...

.

Orzo (Italian

Italian language

Italian is a Romance language spoken mainly in Europe: Italy, Switzerland, San Marino, Vatican City, by minorities in Malta, Monaco, Croatia, Slovenia, France, Libya, Eritrea, and Somalia, and by immigrant communities in the Americas and Australia...

 for "barley

Barley

Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...

", from Latin hordeum), also known as risoni (It.: "big rice") outside the Western Hemisphere

Western Hemisphere

The Western Hemisphere or western hemisphere is mainly used as a geographical term for the half of the Earth that lies west of the Prime Meridian and east of the Antimeridian , the other half being called the Eastern Hemisphere.In this sense, the western hemisphere consists of the western portions...

, is a form of pasta

Pasta

Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...

, in the shape of a large grain of rice

Rice

Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...

, slightly smaller than a pine nut

Pine nut

Pine nuts are the edible seeds of pines . About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food....

. It is often served with a ragù

Ragù

In Italian cookery, a ragù is a meat-based sauce, which is traditionally served with pasta.Typical Italian ragù include ragù alla bolognese , ragù alla napoletana , and ragù alla Barese...

, used in soup

Soup

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...

, or baked in a casserole

Casserole

A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...

. While it was originally made from barley, orzo today is a hard wheat

Wheat

Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...

 semolina

Semolina

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...

 product. It is also found as kritharáki ("little barley") and manéstra in Greek cuisine, arpa şehriye in Turkish cooking

Turkish cuisine

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...

, and lisān al-`uṣfūr ("songbird tongue") in Arab cooking

Arab cuisine

Arab cuisine is defined as the various regional cuisines spanning the Arab World, from Morocco and Tunisia to Saudi Arabia, and incorporating Levantine, Egyptian .-History:...

. Orzo is sometimes referred to as "Italian rice".