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Mushroom Orzo Risotto

Monica Buck
Yield Makes 3 or 4 main-dish servings
Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.

Ingredients

  • 3 tablespoons butter
  • 12 ounces sliced mushrooms
  • 3/4 cup chopped shallots or onion
  • 2 cups dried orzo pasta
  • 3 cups chicken broth
  • 1/2 cup dry sherry
  • 1/3 cup grated parmesan cheese
  • Salt
  • Pepper
  • Chopped parsley

How to Make It

  1. Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Add 12 ounces sliced mushrooms and 3/4 cup chopped shallots or onion; cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes.

  2. Reduce heat to medium and add 2 more tablespoons butter and 2 cups dried orzo pasta; stir often until pasta is light golden, about 2 minutes.

  3. Add 3 cups chicken broth and 1/2 cup dry sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9 to 11 minutes. If mixture becomes too thick before pasta is done, add a little more broth.

  4. Stir in 1/3 cup grated parmesan cheese and salt and pepper to taste. Spoon risotto into wide bowls and sprinkle with a little chopped parsley and more parmesan cheese to taste.