Risoni, or orzo as it’s more commonly called in the UK, is quicker and easier to cook than rice so this recipe for mushroom risoni is perfect for a super fast alternative. We made this recipe in our Spenlow kitchen using the Miele induction hob and it took no time at all.
I N G R E D I E N T S
3 tablespoons rapeseed or olive oil
500g mushrooms, thickly sliced
150g risoni or orzo pasta
2 garlic cloves, chopped
A few sprigs of thyme (leaves only)
1 teaspoon balsamic vinegar
About 175ml dry white wine
Sea salt and freshly ground black pepper
A good handful of freshly grated parmesan
M E T H O D
Place a large saucepan of water over a high-ish heat and bring to the boil. Add salt and then the pasta – check the packet for cooking time as this can vary. Once cooked, drain and leave to one side.
Heat 2 tablespoon of oil in a deep frying pan over a medium high heat. Add half of the mushrooms (we used chestnut and porcini mushrooms soaked and then strained) and cook, stirring often, until all of the liquid is released has been evaporated and the mushrooms start to brown caramelise. Remove from the pan and set aside while you cook the remaining mushrooms.
When the second batch of mushrooms are almost done add the first batch to the pan along with the thyme leaves, garlic and balsamic vinegar and cook, stirring, for a minute or two.
Add the wine and cook until most of the liquid has evaporated. Tip the cooked orzo into the mushroom mix and stir well – add a tbsp of extra virgin olive oil if you want a super silky finish. Season with salt and pepper and serve with the fresh parmesan.