Orzotto de setas: risotto de pasta orzo con setas

Ingredientes

• 12 ounces Assorted Mushrooms (– cleaned & quartered or halved depending on size (SEE NOTES))
• to taste 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 3/4 Cups Reduced Sodium Vegetable or Chicken Broth
• 1 whole Lemon (– juice and zest)
• 1/2 Cup Heavy Cream OR Half-and-Half (- or more to taste)
• 3/4 Cup Freshly Grated Parmesan
• 2-3 TBS Fresh Parsley (– roughly chopped)
• OPTIONAL to taste Truffle Oil

Preparación

1. 1

   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. Then, set the bowl of mushrooms aside.

2. 2

   Sauté Aromatics: Melt the remaining 3 tablespoons of butter in the same pan you used to cook the mushrooms. Once the butter is melted, 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.

3. 3

   Toast Orzo Pasta: Add in the orzo pasta and fresh thyme. Stir and cook until the orzo is golden and toasted, about 2-3 minutes.

4. 4

   Deglaze, Then Add Liquids: Pour ½ cup of the broth into the pan and use the back of a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. 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.

5. 5

   Add Cream and Parmesan: 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.

6. 6

   Add Browned Mushrooms, Parsley, and Lemon: Remove the pan from the heat and add the mushrooms, parsley, lemon juice, and zest. Give everything a gentle stir to combine.Drizzle the orzotto with truffle oil to taste, if using. Taste mushroom risotto and adjust for seasoning with salt and pepper.

7. 7

   Serve Mushroom Orzotto: Garnish with additional parmesan and fresh herbs, serve immediately. Enjoy!