dried porcini mushrooms
1/4 cup dry white wine
1/2 pound cremini mushrooms
2 cups orzo pasta
1/2 cup dry white wine
1 cups hot water plus 1-2 cup beef or veal stock
1 T Marscapone
1/2 cup grated Reggiano Parmesan Cheese
1 T. extra virgin olive oil
1 T butter
parsley for garnish
salt and pepper to taste
the mushrooms in cold water, remove and let
rest on paper towel. Boil the water, add the
dried porcini mushrooms and let sit for 20 minutes
off the heat. Strain the mushrooms but reserve
the liquid for cooking the orzo.
half the porcini and crimini mushrooms in a
small amount of butter and olive oil. Set aside
Put oil and 1 tablespoon butter in a deep nonstick
skillet over medium heat. When hot, add diced
shallots, stirring occasionally until it softens,
3 to 5 minutes. Do not let the shallots brown.
Add the orzo pasta and half the porcini mushrooms,
and stir to mix. Then add the white wine and
cook till the wine evaporates. Add a pinch of
salt. Then add mushroom stock to completely
cover the orzo pasta, similar to how risotto
is cooked.. Cook and stir occasionally till
stock has just evaporated, then add more stock
(mushroom then beef or veal stock). Continue
until orzo is cooked to taste. Add 1/2 the sautéed
mushrooms and let rest for 1 minute on stove
but heat turned off. Use the rest of the mushroom
to garnish the orzo risotto.
the remainder of mushrooms in a little butter
and olive oil and set aside.
heat add the marscopone, more butter if needed
and some parmesan cheese. Stir in all the remaining
Garnish with parsley and more parmesan cheese.
more Parmesan cheese at the table if needed.
Adding some black truffle butter at the end
is also a great addition. If you choose to use
chicken stock instead of beef stock some white
truffle butter makes a nice addition.