Wild Mushroom & Brussels Sprout Orzot

Wild Mushroom & Brussels Sprout Orzotto

Orzo pasta takes the place of arborio rice or barley in this comforting, risotto-style dish. Look for locally foraged wild mushrooms such as chanterelles, black oysters or hen of the woods at farmers’ markets or specialty food shops. Their unique flavours and textures make this dish both rustic and refined. If wild mushrooms are out of your budget, cultivated mushrooms will yield a delicious orzotto.  Serves 2 to 3 

Ingredients:

2 cups (500 mL) chicken stock
Salt to taste (optional)
2 tbsp (30 mL) unsalted butter, divided
1 large shallot, finely diced
1 clove garlic, minced
7 oz (200 g) assorted wild mushrooms, torn or sliced into 1-inch (2.5-cm) pieces
1 cup (250 mL) thinly sliced Brussels sprouts, preferably sliced on a mandoline
1 cup (250 mL) orzo
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) grated Parmesan cheese, plus more to garnish
1/4 cup (60 mL) heavy cream
Salt and freshly ground pepper to taste
2 tbsp (30 mL) finely chopped chives

Directions:
Place stock in small saucepan, season with salt (if necessary) and keep hot over a low heat.

In a large frying pan, heat butter over medium heat. When hot, add shallots and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has evaporated and they’re starting to brown, about 5 minutes. Stir in Brussels sprouts and cook until bright green, about 1 minute.

Stir in orzo and wine, and raise heat to high. Using a wooden spoon, scrape up any brown bits on bottom. Stir constantly until wine is absorbed, 2 to 3 minutes. Reduce heat to medium-low and pour in one third of stock. Continue to stir until liquid is absorbed, about 5 minutes. (Adjust heat to maintain a gentle simmer.) Repeat until pasta is al dente and there is a small amount of stock puddling at bottom.

Reduce heat to low. Stir in Parmesan, cream, salt and pepper. Stir until all liquid is absorbed and pasta is creamy and cooked through, about 2 minutes. Divide among shallow bowls and sprinkle with chives and more Parmesan Cheese. Serves 2 to 3