April/May 2020 Cookbook of the Month, Chef Jose Andres' Vegetables Unleashed
Rather than using the traditional Arborio Rice, this recipe uses Orzo, a pasta made of semolina flour and other hard varieties of wheat, and is shaped like rice. Orzo, translated to "Barley," in Italian, is cooked and served like pasta.
Orzo pasta is very versatile and can be used in a range of recipes, from soups to salads, to casseroles and is an excellent substitute when making risotto!
The starch from the Orzo resembles Arborio rice, resulting in the same creamy risotto texture. In this recipe, the mushrooms are a great partner, adding meatiness and tons of flavor, that creates a comforting and indulgent meal.
Ingredients
2 cups vegetable stock
2 cups whole milk
1 ounce dried porcini mushrooms, rinshed
2 tablespoons extra- virgin olive oil
½ pound mixed mushrooms, such as stemmed shiitakes or trimmed cremini, or other wild mushrooms, sliced
Salt
2 tablespoons butter
⅓ minced onion
2 garlic cloves, minced
1 ½ cups orzo, ( or arborio rice, which is the classic grain used in risotto)
¼ cup white wine
Black pepper
Freshly grated Parmigiano - Reggiano
Recipe
Combine the vegetable stock, milk and dried porcini in a medium saucepan and bring to a simmer, keep warm over low heat.
Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms season with salt, and cook until they release all their liquid.
Reduce the heat to medium and cook until the mushrooms are golden brown, and about 12 minutes total. Transfer mushrooms to a plate.
Melt the butter in the same saucepan over medium-high heat. Add the onion and garlic and cook until translucent, about 3 minutes.
Add the przo and stir to coat it evenly with the butter.
Add the wine and cook, stirring until it has been absorbed. Turn the heat to medium-low, add 1 cup of the warm vegetable stock mixture, and cook, stirring constantly, until the orzo has absorbed all the liquid.
Continue adding the stock mixture ½ cup at a time and stirring until it has been absorbed each time before adding more.
The risotto is done when the orzo is al dente and is suspended in a silky sauce, about 30 minutes.
Stir the sauteed mushrooms into the risotto. Season with salt and pepper and serve immediately, with grated Parmesan.