Best 2 Orzo And Mushroom Risotto Recipes

WILD MUSHROOM AND ORZO "RISOTTO"

Steps:

• Rinse mushrooms briefly with cold water. Place in small bowl. Add 1 1/2 cups hot water and let soak until softened, about 30 minutes. Drain mushrooms, reserving soaking liquid. Squeeze mushrooms and chop.
• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add orzo and stir until coated with oil. Mix in chopped mushrooms.
• Meanwhile combine 4 cups broth other medium saucepan. Bring to simmer. Reduce heat to low and keep hot.
• Add 1 cup liquid to orzo, adjust heat so liquid simmers slowly and cook until orzo absorbs liquid, stirring occasionally. Continue adding liquid 1 cup at a time, simmering until each addition is absorbed before adding next and stirring occasionally until orzo is just tender and liquid is creamy, about 30 minutes. Stir in Parmesan. Season with salt and pepper. Garnish with parsley.

ORZO AND MUSHROOM RISOTTO

Steps:

• In a 12 inch non-stick skillet over medium heat melt butter with oil and sauté mushrooms and onions until tender, remove from heat.
• In a 2-quart saucepan over medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and stir until lightly toasted, about 3 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan.
• Once the wine has nearly evaporated, add the mushrooms, onions and 1 cup of the stock, stirring constantly until the stock is absorbed by the orzo, about 10 minutes, repeat 1 cup of stock at a time stirring constantly and add the salt, and white pepper with last cup. When the last cup of stock is absorbed stir in the butter and adjust the seasoning, to taste.