Best Creamy Orzo With Porcini Recipes

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

LUKE'S WILD MUSHROOM ORZO

Steps:

• TO PREPARE THE MUSHROOM STOCK:
• 1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
• 2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
• TO PREPARE THE ORZO:
• 1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
• 2. Add the mixed wild mushrooms and stir well to combine. Saut&ecute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
• 3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
• 4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
• 5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
• 6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
• TO FINISH THE DISH:
• 1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
• 2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.

CREAMY CHEESY ORZOTTO

Steps:

• Heat the broth in a small saucepan and keep warm.
• Heat the oil in a saucepan over medium heat. Add the rosemary and shallot to the oil, then cook for a minute. Add the orzo, red pepper flakes and garlic and cook, stirring, for an additional 1 to 2 minutes. Deglaze with the wine and add the warm broth. Allow the broth to come to a simmer, then cook for 5 minutes, stirring occasionally.
• Stir in the cream, cheeses, sun-dried tomatoes and kale. Cook until the kale wilts and the sauce is thick and creamy, an additional 3 to 4 minutes. Taste and season with salt and pepper.
• Garnish with the parsley and serve.

CREAMY ORZO

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.