Orzo Risotto With Chanterelles Recipes

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!

FIVE-SPICE CHILE-TEA RUBBED PARTRIDGE WITH GRILLED FENNEL AND WILD MUSHROOM ORZO 'RISOTTO'

Steps:

• In a small bowl, combine the tea, salt, chile flakes, chipotle, garlic, cayenne pepper, green onion flakes, Chinese five spice, and lime zest. Coat both sides of the partridge with the tea spice, reserving 1 tablespoon for the fried mushroom garnish.
• Slice the fennel bulb lengthwise, brush with the grapeseed oil, and season with the salt and pepper. (If fennel bulb is very large, pre-blanch it in boiling salted water for 5 minutes so it doesn't burn on the grill before being cooked through.)
• Place the partridge and the fennel side by side on a hot, well-oiled grill, and cook for about 8 to 12 minutes a side. Be careful to move the partridge around if/when there are flare-ups.
• Plating: On a large platter place a small mound of the 'risotto' in the middle of the bowl. Place bird on top and arrange the fennel around the bird. Drizzle with the truffle oil and garnish with crispy chanterelles and chopped scallions.
• Beverage: Brickhouse Gamay-Noir
• Heat a medium saucepan over medium heat. Add the grapeseed oil and swirl to coat the pan. When the oil shimmers add the shallots, garlic, and orzo. Saute, stirring, until soft, about 3 minutes.
• Add a ladleful of the stock and continue to cook, stirring, until the liquid is absorbed. Add more stock and continue to cook and stir, allowing each addition of stock to be absorbed before adding the next, until the orzo is cooked through and has a creamy, risotto-like consistency, about 15 to 20 minutes. Add mushrooms and stir to heat through. Season with the salt and pepper, to taste.
• Toss the flour with a tablespoon of the remaining tea spice mix. Toss the remaining cup of chanterelles in the flour to coat them lightly, then deep fry in hot canola oil for 1 to 2 minutes until brown and crisp on the edges.

CHANTERELLE RISOTTO

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
• Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

ORZO RISOTTO WITH CHANTERELLES

Steps:

• Heat a large, heavy dutch oven and add olive oil to coat the bottom.
• Saute the celery and onion until translucent.
• Add the garlic and saute for a minute.
• Add the mushrooms and saute for 2 more minutes.
• Add the orzo and saute until golden, stirring occasionally.
• Heat the chicken broth in a small pot and keep on low.
• Season with salt and pepper.
• Add the wine, 1/2 cup at a time, stirring constantly.
• When the liquid seems to be evaporating, add 1/2 cup of chicken broth at a time, repeating until all the orzo is creamy and done to your tastes.
• Re-season with salt and pepper as needed.
• In a saute pan, warm the butter and add the mushrooms, cook until soft with golden edges, about 15 minutes on med-high heat.
• Toss in the parsley and serve, sprinkling with Parmesan.
• If you have to reheat the risotto, stir in the warmed cream as you slowly simmer the orzo and then serve.