This dish is prepared much the same way as risotto, but with pasta instead of rice. The mushroom soaking liquid serves as a rich, flavor-enhancing broth.

Everyday Food, January/February 2004

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Recipe Summary

prep:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms in a medium bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.

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  • Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Season generously with salt and pepper. Add orzo; cook, stirring often, until orzo is golden brown and fragrant, about 5 minutes.

  • Add porcini, reserved liquid, and 2 1/2 cups water. Bring to a boil; reduce heat, and simmer, stirring often, until orzo has absorbed most liquid and is creamy, 15 to 20 minutes. Stir in Parmesan; season with salt and pepper. Sprinkle parsley on top.

Cook's Notes

Although the name means barley in Italian, orzo is actually made from semolina flour, just like other pastas.

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