Porcini orzotto

Ingreadient

• 15g dried porcini mushrooms
• 150g button mushrooms
• 2 garlic cloves
• 2 tbsp olive oil
• 80ml white wine
• 1 tsp fresh thyme leaves
• 150g orzo
• 50g mascarpone
• 5g parmesan (or veggie equivalent), finely grated, plus extra to serve
• Squeeze lemon juice
• 10g parsley or basil, leaves chopped
• Pinch porcini powder (optional, see Know-how)

Instruction

1. Soak the dried porcini in 500ml just-boiled water from the kettle for 20 minutes. Meanwhile, finely slice half the button mushrooms and halve the rest. Finely slice the garlic.
2. Put a frying pan over a high heat and, once smoking hot, add the olive oil followed by the garlic and button mushrooms. Cook over a high heat until the thinly sliced ones are starting to turn crisp and golden at the edges, then add a pinch of salt and the wine and thyme. Turn the heat down to medium and simmer until the wine is reduced by half.
3. While the wine bubbles away, put the orzo in a separate dry pan and toast over a medium heat until it’s starting to get some colour – keep a close eye as it can burn quickly. Strain the dried mushrooms through a fine sieve set over a jug to catch the liquid, then slowly pour the liquid into the orzo pan, leaving any grit in the bottom of the jug. Cook the orzo over a medium heat for 10 minutes.
4. Finely chop the rehydrated porcini and add to the frying pan with the wine and button mushrooms. After 10 minutes, the stock will have reduced and been absorbed into the orzo, creating a risotto-like consistency. Try some of the pasta to check it’s cooked, and add a little water if it needs a bit more cooking. When you’re happy with it, turn off the heat, stir in the mushroom mixture, mascarpone and parmesan, cover the pan with a lid and leave to sit for 5 minutes. After this time, taste and season with salt, pepper and lemon juice, then stir in the herbs and serve with extra parmesan and a pinch of porcini powder (if using).