Everyone loved this. The orzo had enough broth because I covered it with a lid. Absolutely fabulous! I used grated Romano cheese (had on hand, and gives an extra punch). Had left over plum tomatoes so I sautéed them with olive oil, garlic, salt, pepper and added in after orzo cooked. It gave it extra fluid that the orzo needs when sitting. So glad I found this recipe!
It may have something to do with quality of cheese, etc...,but I used high end gyuere, and Walmart Swiss. It ended up in a smooth ball of melted cheese. Hmm. Added lemon juice, then more lemon juice. Stir stir stir. Hmm. No real change.
How I salvaged my precious fondue: added half and half, stirred until cheese mixture wouldn't let in any more liquid, then added "gluten-free" flour. Kept alternating the two until I got what I wanted. Definitely good, but I'm sure if I started with gluten free flour and more liquid in the beginning, it'd be a better, smoother product.
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