| 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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