Orzottos are one of my favorite ways to use Orzo pasta. It's a perfect stand-in for Arborio rice in a traditional risotto. It cooks a little quicker and you still get the creamy texture without added cream from the slowly released and emulsified starches.

My orzo has a slightly nutty flavor that pairs really nicely with the very earthy dried porcini mushrooms. Serve this as a main dish or as a side to a nice steak or your favorite seafood.

Ingredients:

8oz Orzo

½ oz dried porcini mushrooms

2 cups warm water or stock

1 small shallot, finely diced

2 cloves garlic, minced

1 tbsp butter

a splash of dry white wine (optional)

grated Parmesan

Soak the porcini in warm water or stock for 15-20 minutes until soft. Lift them out, squeeze gently, and chop finely. Strain the soaking liquid through a fine mesh strainer and set aside.

Heat a large skillet over medium heat and add the butter along with a drizzle of olive oil. Once melted, add the orzo and toast for 2-3 minutes until lightly golden. Add the shallot and garlic and cook until fragrant, about a minute.

Add the chopped porcini and a splash of white wine or stock, letting it evaporate. Add your strained porcini liquid a ladleful at a time, stirring and letting each addition absorb before adding the next, just like a risotto. Keep going until the orzo is just cooked through and the liquid is absorbed, about 15 minutes.

Remove from the heat and stir in a handful of grated parmesan until creamy. Season with salt and black pepper. Finish with a little more parmesan and a drizzle of olive oil.