Рецепт Porcini & Crimini Mushroom Orzo "Risotto" Recipe
When the husband’s away the wife will…eat mushrooms. As I explained in a previous post, my husband detests mushrooms, but made a significant culinary sacrifice to impress me on our first date. Out of respect for my husband’s fungus-phobic palate, I rarely cook with mushrooms while he is at home. The only good thing about his business trips, besides being able to sprawl my body across the bed without kicking him, is that I can buy a big bag of mushrooms and incorporate them into as many dishes as possible. Mushrooms with rice, mushroom crostini, mushrooms with quinoa, mushroom pizza…I stop just short of sprinkling them over my cereal.
Over the years, multiple variations of risotto have crossed my dinner plate, and I am always happy to fill the pot with whatever leftover meat and vegetable scraps are hiding in my fridge. Lunch the day after is always dedicated to Pan-Fried Risotto Cakes, which is reason enough to justify all of the stirring the previous night.
On this occasion, my supply of arborio rice was depleted, but I had a full box of orzo pasta. Simmered with a combination of earthy, dried porcini mushrooms and fresh crimini mushrooms, the orzo takes on a robust flavor, with a sumptuous, creamy consistency. Considering that the mushroom flavor is rather rich, I suggest using this dish as a side to chicken, beef or fish. Suffice it to say that my mushroom craving was satisfied until my husband climbs on a plane again.
In a small bowl, combine 1/2 ounce dried porcini mushrooms and 3/4 cup hot water. Let sit for about 40 minutes, or until the mushrooms are reconstituted. Remove the mushrooms from the bowl, squeezing out the excess liquid. Reserve the soaking liquid. Chop the mushrooms.
Wipe 8 ounces crimini mushrooms, trim the bottom of the stems and slice.
In a medium saucepan, combine the mushroom soaking liquid, stopping short of pouring in the sediment at the bottom of the bowl. Stir in 4 3/4 cups low-sodium chicken or vegetable broth and bring to a simmer. Lower the heat to low and keep warm.
Heat 3 tablespoons olive oil in a large saucepan set over medium heat. Add 1 medium onion, chopped, and cook, stirring frequently, for 2 minutes. Add 1 additional tablespoon of olive and sliced crimini mushrooms and cook for an additional 6 minutes, or until the onion and mushrooms are tender.
Stir in 3 chopped garlic cloves and cook, stirring, for 30 seconds.
Add 1 pound (16 ounces) orzo pasta and stir until the orzo is coated with the onion mixture. Stir in the porcini mushrooms.
Add 1 cup of the chicken broth mixture at a time, waiting until almost all of the liquid is absorbed before adding the next cup. Stir frequently while cooking.
When the orzo is tender and creamy, remove from the heat and stir in 1/2 cup freshly grated Parmesan cheese, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt. Make sure to taste the risotto and season to taste. Serve immediately. Garnish with chopped fresh Italian parsley or sliced scallion, and grated Parmesan cheese.
- Other recipes using orzo:
- Cookin’ Canuck’s Greek Shrimp Orzo
- Cookin’ Canuck’s Toasted Orzo with Saffron & Fennel
- Food Wishes’ Orzo “Risotto” with Chicken, Sausage & Peppers
- Herbivoracious’ Delicata Squash Stuffed with Orzo in a Sage Brown Butter Sauce
- The Kitchn’s Spinach & Lemon Soup with Orzo
- Porcini & Crimini Mushroom Orzo “Risotto”
- Adapted from Bon Appétit Magazine
- 1/2 oz. dried porcini mushrooms
- 3/4 cup hot water
- 4 3/4 low-sodium chicken or vegetable broth
- 4 tbsp olive oil, divided
- 1 medium onion, chopped
- 8 oz. crimini mushrooms, wiped, bottoms trimmed & sliced
- 3 garlic cloves, chopped
- 1 lb. (16 oz.) orzo pasta
- 1/2 cup freshly grated Parmesan cheese, plus more for garnishing
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- Chopped fresh Italian parsley or sliced scallion
In a small bowl, combine dried porcini mushrooms and hot water. Let sit for about 40 minutes, or until the mushrooms are reconstituted. Remove the mushrooms from the bowl, squeezing out the excess liquid. Reserve the soaking liquid. Chop the mushrooms.
In a medium saucepan, combine the mushroom soaking liquid, stopping short of pouring in the sediment at the bottom of the bowl. Stir in chicken broth and bring to a simmer. Lower the heat to low and keep warm.
Heat 3 tablespoons olive oil in a large saucepan set over medium heat. Add onion and cook, stirring frequently, for 2 minutes. Add 1 additional tablespoon of olive and sliced crimini mushrooms and cook for an additional 6 minutes, or until the onion and mushrooms are tender. Stir in garlic and cook, stirring, for 30 seconds.
Add orzo pasta and stir until the orzo is coated with the onion mixture. Stir in the porcini mushrooms.
Add 1 cup of the chicken broth mixture at a time, waiting until almost all of the liquid is absorbed before adding the next cup. Stir frequently while cooking.
When the orzo is tender and creamy, remove from the heat and stir in Parmesan cheese, pepper, and 1/2 teaspoon kosher salt. Make sure to taste the risotto and season to taste. Serve immediately. Garnish with chopped fresh Italian parsley or sliced scallion, and grated Parmesan cheese.
Makes 8 side dish servings.
mushroom,
orzo,
risotto