Orzo Mushroom Risotto: A Creamy and Flavorful Italian Delight

Orzo Mushroom Risotto is a delightful twist on the classic risotto, offering a wonderful combination of creamy texture and earthy mushroom flavors. This dish uses orzo pasta instead of traditional Arborio rice, making it easier to reach that perfect al dente consistency. It’s a comforting and elegant meal, perfect for a cozy dinner or entertaining guests.

Ingredients:
1 cup orzo pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
10 oz (280g) mixed mushrooms (such as cremini, shiitake, and button), sliced
1/2 cup white wine
3 cups vegetable or chicken broth, kept warm
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and black pepper to taste
* Fresh parsley, chopped (for garnish)

Instructions:

1. Warm the broth. In a small saucepan, warm the vegetable or chicken broth over low heat and keep it on a low simmer.
2. Sauté the aromatics. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute or until fragrant.
3. Cook the mushrooms. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown, about 8-10 minutes.
4. Toast the orzo. Stir in the orzo pasta, allowing it to toast slightly for about 2-3 minutes. This will add a nice nutty flavor to the dish.
5. Add the wine. Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the orzo.
6. Cook the orzo. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the orzo is tender but still has a slight bite (al dente) and the mixture is creamy, about 15-20 minutes.
7. Finish the dish. Remove the skillet from the heat and stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and black pepper to taste.
8. Serve. Spoon the orzo mushroom risotto into serving bowls and garnish with chopped fresh parsley. Serve immediately while hot.