ORZO RISOTTO WITH CHANTERELLES

Orzo Risotto With Chanterelles image

Provided by Penny Stettinius

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

8 ounces orzo pasta
1 quart chicken broth
1 cup dry white wine
4 celery ribs, diced
2 onions, diced
3 garlic cloves, minced
olive oil
3 green onions, chopped
1/2 cup parsley, chopped
kosher salt and freshly cracked black pepper
2 -4 tablespoons unsalted butter
1/2 cup chanterelle mushroom, roughly chopped
1/4 cup extra virgin olive oil, highest quality (optional)
1/4 cup parmigiano-reggiano cheese (optional)
1/2 cup cream, warmed (optional)

Steps:

Heat a large, heavy dutch oven and add olive oil to coat the bottom.
Saute the celery and onion until translucent.
Add the garlic and saute for a minute.
Add the mushrooms and saute for 2 more minutes.
Add the orzo and saute until golden, stirring occasionally.
Heat the chicken broth in a small pot and keep on low.
Season with salt and pepper.
Add the wine, 1/2 cup at a time, stirring constantly.
When the liquid seems to be evaporating, add 1/2 cup of chicken broth at a time, repeating until all the orzo is creamy and done to your tastes.
Re-season with salt and pepper as needed.
In a saute pan, warm the butter and add the mushrooms, cook until soft with golden edges, about 15 minutes on med-high heat.
Toss in the parsley and serve, sprinkling with Parmesan.
If you have to reheat the risotto, stir in the warmed cream as you slowly simmer the orzo and then serve.