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Categories:Viewed: 37 - Published at: a year ago
Ingredients
- 7/8 to 1 ounce dried porcini mushrooms*
- 1 1/2 cups hot water
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 cups orzo
- 3 1/2 to 4 cups canned low-salt chicken broth
- 1/2 cup freshly grated Parmesan cheese (about 1 1/4 ounces)
- Salt and freshly ground pepper
- Minced fresh parsley
- *Porcini are available at Italian markets and specialty foods stores.
Method
- Rinse mushrooms briefly with cold water.
- Place in small bowl.
- Add 1 1/2 cups hot water and let soak until softened, about 30 minutes.
- Drain mushrooms, reserving soaking liquid.
- Squeeze mushrooms and chop.
- Heat oil in heavy medium saucepan over medium heat.
- Add onion and saute until tender, about 8 minutes.
- Add orzo and stir until coated with oil.
- Mix in chopped mushrooms.
- Meanwhile combine 4 cups broth other medium saucepan.
- Bring to simmer.
- Reduce heat to low and keep hot.
- Add 1 cup liquid to orzo, adjust heat so liquid simmers slowly and cook until orzo absorbs liquid, stirring occasionally.
- Continue adding liquid 1 cup at a time, simmering until each addition is absorbed before adding next and stirring occasionally until orzo is just tender and liquid is creamy, about 30 minutes.
- Stir in Parmesan.
- Season with salt and pepper.
- Garnish with parsley.
