Mushroom Orzotto Recipes

MUSHROOM ORZO

Steps:

• Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
• Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

MUSHROOM ORZO RISOTTO

Steps:

• Sauté the mushrooms: (SEE NOTES before proceeding) Heat 1 tablespoon of butter in a large saucepan over medium-high heat. Working in two batches, add half the mushrooms and cook, UNDISTURBED, for 4-5 minutes, or until they begin to turn golden and release their liquid. Stir and continue to cook, stirring occasionally, until mushrooms are crisp but still moist, about 3-4 additional minutes. Season generously with salt and pepper. Use a slotted spoon to remove the mushrooms and transfer them to a bowl. Repeat with another tablespoon of butter and remaining mushrooms. Set bowl of mushrooms aside.
• Sauté vegetables: Melt the remaining 3 tablespoons of butter in the same pan you used to cook the mushrooms. Add in the shallots. Sauté, stirring occasionally until softened, about 2 minutes. Add in the garlic and season with salt and pepper. Sauté until fragrant, about 30 seconds.
• Toast orzo: Add in the orzo and thyme. Stir and cook until the orzo is golden and toasted, about 2-3 minutes.
• Add liquid: Add in ½ cup of broth to deglaze the pan. Use the back of a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Stir in the lemon juice and zest. Season with salt and pepper. Slowly pour in the remaining 3 ¼ cups of broth. Bring mixture to a boil over high heat. Simmer, stirring often, for 9-11 minutes or until orzo is al dente and pasta is creamy.
• Add cream: Stir in the cream and parmesan. Cook, stirring, until liquid is creamy, about 2 minutes. If orzo thickens up, add a bit of cream or broth - you want the pasta to be creamy, yet not too thick.
• Add mushrooms: Turn off the heat and add the mushrooms and parsley. Stir gently to combine.
• Serve: Remove from heat and drizzle with truffle oil to taste. Taste orzo and adjust for seasoning with salt and pepper. Serve with additional parmesan, fresh herbs and truffle oil on the side. Enjoy!

MUSHROOM AND PEA ORZOTTO

Steps:

• Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
• Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
• Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

GOURMET MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
• Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
• When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

CREAMY CHEESY ORZOTTO

Steps:

• Heat the broth in a small saucepan and keep warm.
• Heat the oil in a saucepan over medium heat. Add the rosemary and shallot to the oil, then cook for a minute. Add the orzo, red pepper flakes and garlic and cook, stirring, for an additional 1 to 2 minutes. Deglaze with the wine and add the warm broth. Allow the broth to come to a simmer, then cook for 5 minutes, stirring occasionally.
• Stir in the cream, cheeses, sun-dried tomatoes and kale. Cook until the kale wilts and the sauce is thick and creamy, an additional 3 to 4 minutes. Taste and season with salt and pepper.
• Garnish with the parsley and serve.

ORZOTTO

Steps:

• In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo or barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
• Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat.
• Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the orzotto with salt and pepper and serve.
• Orzotto Variations:
• Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon.
• Mushroom-Orzotto: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese.
• Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.

PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS

Steps:

• Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
• Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
• Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
• When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
• Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
• To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.

MUSHROOM ORZOTTO (BARLEY RISOTTO)

Steps:

• In a medium pot of salted boiling water, cook the barley for 15 minutes. Drain the barley and let it cool slightly. In a medium saucepan, bring the chicken stock to a boil; reduce the heat to low and keep warm.
• In a large saucepan, heat the olive oil. Add the mushrooms and garlic and season with salt and pepper. Cook over moderately high heat, stirring, until the mushrooms are softened and the garlic is fragrant, about 4 minutes. Add the barley and stir to coat. Add 1 cup of the warm stock and cook over moderately low heat, stirring constantly, until nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly between additions, until the barley is al dente and suspended in a creamy sauce, about 25 minutes. Stir in the butter and cheese. Season with salt and pepper and serve.