Mushroom Orzo "Risotto" Recipe

Calling all mushroom lovers! This easy version of risotto uses orzo instead of the traditional arborio rice.

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 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.

Wipe the crimini mushrooms with a damp paper towel to clean them, then 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 low-sodium chicken or vegetable broth and bring to a simmer. Lower the heat to low and keep warm.

Heat olive oil in a large saucepan set over medium heat. Add chopped onion and cook, stirring frequently, for 2 minutes. Add a little more olive oil and sliced crimini mushrooms and cook for an additional 6 minutes, or until the onion and mushrooms are tender.

Stir in minced garlic cloves and cook, stirring, for 30 seconds.

Add the dry 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 freshly grated Parmesan cheese, ground black pepper and 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 orzo recipes

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