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orzo pasta chicken broth white wine celery onions garlic olive oil green onions parsley kosher salt chanterelle mushroom extra-virgin olive oil cheese cream
Viewed: 89 - Published at: 9 years agoIngredients
- 8 ounces orzo pasta
- 1 quart chicken broth
- 1 cup dry white wine
- 4 celery ribs, diced
- 2 onions, diced
- 3 garlic cloves, minced
- olive oil
- 3 green onions, chopped
- 1/2 cup parsley, chopped
- kosher salt and freshly cracked black pepper
- 2 -4 tablespoons unsalted butter
- 1/2 cup chanterelle mushroom, roughly chopped
- 1/4 cup extra virgin olive oil, highest quality (optional)
- 1/4 cup parmigiano-reggiano cheese (optional)
- 1/2 cup cream, warmed (optional)
Method
- Heat a large, heavy dutch oven and add olive oil to coat the bottom.
- Saute the celery and onion until translucent.
- Add the garlic and saute for a minute.
- Add the mushrooms and saute for 2 more minutes.
- Add the orzo and saute until golden, stirring occasionally.
- Heat the chicken broth in a small pot and keep on low.
- Season with salt and pepper.
- Add the wine, 1/2 cup at a time, stirring constantly.
- When the liquid seems to be evaporating, add 1/2 cup of chicken broth at a time, repeating until all the orzo is creamy and done to your tastes.
- Re-season with salt and pepper as needed.
- In a saute pan, warm the butter and add the mushrooms, cook until soft with golden edges, about 15 minutes on med-high heat.
- Toss in the parsley and serve, sprinkling with Parmesan.
- If you have to reheat the risotto, stir in the warmed cream as you slowly simmer the orzo and then serve.
