| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | June 1990 | 1 | servings |
INGREDIENTS
| 7/8 | oz | Dried porcini mushrooms*; up to 1 |
| 1 1/2 | c | Hot water |
| 3 | tb | Olive oil |
| 1 | md | Onion; chopped |
| 2 | c | Orzo |
| 3 1/2 | c | Canned low-salt chicken broth; up to 4 |
| 1/2 | c | Freshly grated Parmesan cheese; (about 1 1/4 ounces) |
| Salt and freshly ground pepper | ||
| Minced fresh parsley |
INSTRUCTIONS
*Porcini are available at Italian markets and specialty foods stores. 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. Serves 6. Bon Appetit June 1990 Converted by MC_Buster. NOTES : Orzo-rice shaped pasta-is easier to find than Arborio rice (the traditional ingredient in risotto). and makes a delicious risotto-style side dish. Converted by MM_Buster v2.0l.
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