Mushroom Orzotto
Rehydrate mushrooms, sauté with onions and garlic, then cook al dente Mitsides orzo in rich chicken broth for a flavorful, creamy pasta dish. Garnish with fresh parsley and Parmesan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mitsidesgroup.com.
Cooking tools:
- Kettle
- Pot
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Skillet
- Wooden spoon
- Stove
- Microplane
- Grater
- Serving bowl
- Plate
Ingredients
- 1 & 1/4 cups Mitsides Orzo
- 1 tsp olive oil
- 2 tbs salted butter
- 1/2 cup finely diced shallot
- 1 finely diced garlic
- 15 g dried wild mushrooms (I used mixed)
- 1/4 cup white wine
- 3 cups chicken broth (including leftover water used to re-hydrate mushrooms)
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon zest
- 1 tbs lemon juice
- chopped parsley for garnish
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