ORZOTTO RECIPES

MUSHROOM ORZOTTO RECIPE - MICHELE SCICOLONE | FOOD & WINE

Mushroom Orzotto Recipe - Michele Scicolone | Food & Wine image

In Friuli, orzo, or barley, is cooked the way rice is cooked for risotto in the rest of Italy.Plus: More Vegetable Recipes and Tips

Provided by Michele Scicolone

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1 pound pearl barley
1/2 pound white mushrooms, trimmed and sliced 1/4 inch thick
4 ounces shiitake mushrooms, stemmed, caps sliced 1/4 inch thick
4 ounces oyster mushrooms, sliced 1/4 inch thick
2 cups beef stock or canned broth
3 cups water
Salt and freshly ground pepper

Steps:

In a large heavy saucepan, melt 2 tablespoons of the butter in the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Raise the heat to high, add the barley and cook, stirring frequently, for 1 minute.
Add all of the mushrooms and cook over high heat, stirring occasionally, until softened, about 5 minutes. Stir in the beef stock and water and bring to a simmer. Cover and cook over moderately low heat, stirring from time to time, until the barley is tender, about 25 minutes. Season with salt and pepper and cook uncovered until the liquid has evaporated, about 5 minutes. Stir in the remaining 1 tablespoon of butter and serve at once.

MUSHROOM AND PEA ORZOTTO RECIPE | ALLRECIPES

Mushroom and Pea Orzotto Recipe | Allrecipes image

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

Provided by Kim

Categories Main Dishes Pasta

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1 onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1?½ cups orzo
½ cup dry white wine
3 cups low-sodium chicken broth
1 cup frozen peas
½ cup freshly grated Pecorino-Romano cheese, or to taste
¼ cup heavy whipping cream
salt and freshly ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition Facts : Calories 556.9 calories, CarbohydrateContent 71.6 g, CholesterolContent 38.9 mg, FatContent 17.9 g, FiberContent 6.4 g, ProteinContent 22.9 g, SaturatedFatContent 7.6 g, SodiumContent 379.5 mg, SugarContent 8.6 g

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