MUSHROOM ORZO
After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.
Provided by BABARCLAY
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g
INSTANT POT® CREAMY MUSHROOM ORZOTTO
Typically risotto is made with arborio rice; this is a take on risotto using orzo. The Instant Pot® does all the work.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add mushrooms and switch to Saute mode.
- Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.
Nutrition Facts : Calories 379.6 calories, Carbohydrate 40.5 g, Cholesterol 44.3 mg, Fat 16.5 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 9.8 g, Sodium 1225.1 mg, Sugar 3 g
WILD MUSHROOM RISOTTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
- Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
- In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
ORZOTTO
Provided by Kelsey Nixon
Time 25m
Number Of Ingredients 12
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.
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MUSHROOM ORZO RISOTTO RECIPE - NO SPOON NECESSARY
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4.9/5 (9)Category Main Course, Side DishCuisine American, ItalianCalories 366 per serving
- 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.
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