Wild Mushroom And Orzo Risotto Recipes

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MUSHROOM ORZO RISOTTO



Mushroom Orzo Risotto image

This Mushroom Orzo Risotto Recipe is made in one pot and ready in 30 minutes or less! Creamy, cheesy and full of flavor, it makes the perfect meal or side dish the whole family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Main Course     Side Dish

Number Of Ingredients 13

12 ounces Assorted Mushrooms (- cleaned & quartered or halved depending on size (SEE NOTES))
Kosher Salt & Freshly Ground Black Pepper
4-5 TBS Unsalted Butter ( - DIVIDED (SEE NOTES))
2 medium shallots (- finely diced)
3-4 Cloves Garlic (- finely chopped)
1 pound Dry Orzo Pasta ((equivalent to 2 cups of dry orzo))
2 TBS Fresh Thyme Leaves
3 ¾ Cups Reduced Sodium Vegetable or Chicken Broth (- DIVIDED, or more to taste (SEE NOTES))
1 Lemon (- juice and zest)
½ Cup Heavy Cream or Half-and-Half (- or more to taste)
¾ Cup Freshly Grated Parmesan
2-3 TBS Fresh Parsley (- roughly chopped)
Truffle Oil (- to taste)

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!

Nutrition Facts : Calories 366 kcal, Carbohydrate 51 g, Protein 15 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 193 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 12

1-ounce dried morel mushrooms
1/2 pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
  • Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
  • In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

WILD MUSHROOM ORZO



Wild Mushroom Orzo image

This creamy, savory dish is prepared like a risotto. Any flavor chicken broth will do; I like the white wine and herb.

Provided by Whedonite

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 3/4 cups chicken broth
2 1/4 cups water
1 tablespoon olive oil
1/2 lb sliced shiitake mushroom
1/2 lb sliced white mushroom
1/2 lb orzo pasta
1/4 cup fresh grated parmesan cheese

Steps:

  • Bring broth and water to a simmer in saucepan.
  • Meanwhile, heat oil in large skillet. Add mushrooms; cover and cook 2 minutes.
  • Add orzo and cook another 2 minutes, stirring, until pasta is lightly toasted.
  • Begin ladling hot liquid into pasta mixture, about a cup at a time. Stirring frequently, allow each ladleful to absorb before adding another. When all liquid has been used, the mixture will be thick and creamy.
  • Remove from heat and stir in grated Parmesan. Serve topped with crushed black pepper, if desired.

Nutrition Facts : Calories 326.9, Fat 7.5, SaturatedFat 2, Cholesterol 5.5, Sodium 624.3, Carbohydrate 49.2, Fiber 3.8, Sugar 4.5, Protein 16.2

ORZO AND MUSHROOM RISOTTO



Orzo and Mushroom Risotto image

Make and share this Orzo and Mushroom Risotto recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil, divided
4 tablespoons butter, divided
1/2 cup orzo pasta (rice-shaped pasta)
1/2 cup onion, diced
1 tablespoon garlic, minced
1/2 cup dry white wine
4 cups chicken stock, kept hot in a saucepan
1/2 teaspoon salt
1/4 teaspoon white pepper
4 ounces sliced mushrooms
2 tablespoons additional butter

Steps:

  • In a 12 inch non-stick skillet over medium heat melt butter with oil and sauté mushrooms and onions until tender, remove from heat.
  • In a 2-quart saucepan over medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and stir until lightly toasted, about 3 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan.
  • Once the wine has nearly evaporated, add the mushrooms, onions and 1 cup of the stock, stirring constantly until the stock is absorbed by the orzo, about 10 minutes, repeat 1 cup of stock at a time stirring constantly and add the salt, and white pepper with last cup. When the last cup of stock is absorbed stir in the butter and adjust the seasoning, to taste.

WILD MUSHROOM AND ORZO "RISOTTO"



Wild Mushroom and Orzo

Categories     Mushroom     Pasta     Side     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

7/8 to 1 ounce dried porcini mushrooms*
1 1/2 cups hot water
3 tablespoons olive oil
1 medium onion, chopped
2 cups orzo
3 1/2 to 4 cups canned low-salt chicken broth
1/2 cup freshly grated Parmesan cheese (about 1 1/4 ounces)
Salt and freshly ground pepper
Minced fresh parsley
*Porcini are available at Italian markets and specialty foods stores.

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.

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