Description

This orzo pasta dish is much like a risotto but without the effort and fuss. The flavor and texture is similar and features the pasta in a creamy, delicious sauce.

Ingredients

• 2 c. uncooked orzo pasta
• 1 lb. mushrooms, sliced
• 3 1/2 c. vegetable (or chicken) stock
• 1 c. heavy cream, at room temp
• 1/2 c. dry white wine
• 1/2 c. freshly grated Parmesan cheese, plus more for serving
• 2 T. butter
• 2 large garlic cloves, minced
• 1 T. finely diced Fresh parsley, plus more for garish
• 2 t. finely diced fresh thyme (or 1/2 - 3/4 t. dried thyme)
• 1 medium onion, finely diced
• olive oil, as needed
• salt and black pepper, to taste

Steps

1. In a large pot over medium heat, add a drizzle of olive oil; add half the mushrooms. Brown on one side; flip over; season with a pinch of salt and pepper. Cook until nicely browned; transfer to a bowl; repeat with remaining mushrooms, adding more oil as needed. Transfer to the bowl when done. Don't cram in the mushrooms or they'll steam and lose flavor! Also, don't stir them too much or they won't brown.
2. Melt in 1 T. butter; add the onion; saute until they begin to soften; add the garlic. Saute for a minute; pour in white wine. Allow wine to simmer; reduce for a good 5 minutes, until it's almost all evaporated, deglazing the pan as necessary. It's important to reduce the wine down or it'll taste too strong in the sauce.
3. Add the orzo; add the mushrooms; pour in stock and room temperature cream; sprinkle in parsley, thyme, salt and pepper. It's important for the cream to be at room temperature and the stock isn't piping hot or the cream will curdle.