Best Mushroom Orzo Risotto With Pine Nuts Recipes

MUSHROOM ORZO RISOTTO

Steps:

• 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.
• Add cream: Stir in the cream and parmesan. Cook, stirring, until liquid is creamy, about 2 minutes. If orzo thickens up, add a bit of cream or broth - you want the pasta to be creamy, yet not too thick.
• Add mushrooms: Turn off the heat and add the mushrooms and parsley. Stir gently to combine.
• Serve: Remove from heat and drizzle with truffle oil to taste. Taste orzo and adjust for seasoning with salt and pepper. Serve with additional parmesan, fresh herbs and truffle oil on the side. Enjoy!

MUSHROOM AND PEA ORZOTTO

Steps:

• Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
• Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
• Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

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.

LEMON ORZO WITH MUSHROOMS AND PINE NUTS

Steps:

• In a large pot of boiling, salted water, cook the orzo until al dente. Drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil. Season with salt and pepper.
• In a skillet, heat 1/4 cup olive oil oven high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.

RISOTTO WITH WILD MUSHROOMS, PINE NUTS AND PARSLEY

Steps:

• 1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
• 2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
• 3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
• 4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.

ORZO 'RISOTTO' WITH MUSHROOMS

Steps:

• In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
• Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
• Add onion and cook 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
• In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low: simmer 1 minute. Stir in orzo, mushroom mixture, parmesan, parsley, margarine or butter and 1/4 teaspoon salt, heat through.
• Serve "risotto" immediately while still creamy.

ORZO WITH MUSHROOM, SNOW PEAS, AND PINE NUTS

Steps:

• Heat 2 teaspoons olive oil in a saute pan. Add shallots and saute. Add mushrooms and saute until brown. Add snow peas and cook for 1 minute. Add pine nuts. Add mixture to the orzo. Butter may be added, to taste. Season with salt and pepper, to taste.

HERBED ORZO WITH PINE NUTS

Steps:

• Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
• Taste to see if you would prefer salt and pepper or a more lemony taste.
• Tip:.
• f using dried herbs reduce the amount to 1 Teaspoon each.