This is your sign to make a risotto-style orzo. There’s two ways to make this, the fast way and the faster way, both completely solve the labor intensive and time-consuming process of making risotto, without sacrificing on flavor or texture. That’s the pitch, and it’s a damn good one, IYKYK.
The only real difference between the two ways of making this, is that one way uses 1 pan, and the other way uses 2 or 3 depending on how obsessive you want to be. The multiple pan method brings stock to a simmer, with the mushroom stems infusing into whatever broth-base you choose, while also having a small sauce pan on the side to remove 1/2 the mushrooms, and keep them warm and crispy for the final touch. The difference is minimal, and both encourage the ‘cooking by feel’ ethos that I want all of you to keep leaning into.
makes 4 servings
ingredients:
1-2 pounds shiitake mushrooms, thinly sliced, stems reserved and added to the simmering stock - if you choose to simmer your stock, otherwise freeze them.
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 scallions, sliced
1 quart of stock (chicken, beef, or veg - homemade, or better than bouillon)
12-16 ounces of orzo
3-6 ounces grated parmigiano cheese
steps:
In a large wide sauté pan over high heat, add the mushrooms. Stir occasionally until the mushrooms have halved in size, about 5 minutes, then add 2 tablespoons of olive oil, salt, and pepper. Stir to combine, allow the mushrooms to fry until golden, about 3 minutes. Remove half the mushrooms to a plate, or a second pan over medium low heat.
Add the orzo to the large mushroom pan, followed by 1 quart of stock (this can be pre-simmering stock with the mushrooms stems, or ice cold stock). the broth should cover the orzo by about 1/2”. if it’s less than that, add water until you’re there. Turn heat to high, bring to a boil, then lower the heat and maintain a simmer. Cook for the recommended cooking time (~8 minutes). You’ll want to stir every few minutes so no orzo get stuck to the bottom of the pan.
After the recommended cooking time, taste 1 orzo for texture. If you’re good to go and it’s al dente, shut off the heat; add the remaining 1 tablespoon of olive oil, and half of the cheese. Mix well to combine. look at the consistency, (it should flow like lava, meaning it moves when you angle a plate, but doesn’t slide right off and onto the floor). If too thick add a little warm water, if too thin, add more cheese, and keep stirring. Taste for salt, and adjust. if too salty, a squeeze of lemon or a little vinegar can help pull it back a little. Plate it up
Top with the reserved crispy mushrooms, freshly sliced scallions, and more cheese to taste if desired.
I do believe I'll be making this one. Sounds (and looks) delicious!