Truffle Butter Orzo with Mushrooms

Ingredients

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons unsalted butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 1/2 cup dry white wine
• 3 cups chicken stock, warmed
• 3 tablespoons truffle butter
• 1/3 cup parmesan cheese, finely grated
• 2 tablespoons fresh parsley, chopped
• salt and black pepper, to taste

Method

1. 1

   Heat olive oil in a 9-inch skillet over medium-high heat. Add the sliced mushrooms, 1/4 teaspoon salt, and a pinch of pepper, and cook, stirring occasionally, until browned and most of the moisture has evaporated, about 7 minutes.

   7:00 · Sauté mushrooms
2. 2

   Transfer the mushrooms to a bowl and set aside.

3. 3

   In a 6-quart saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

   4:00 · Soften onion
4. 4

   Add the garlic and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Add the orzo and stir to coat in the butter, toasting lightly for about 2 minutes.

   2:00 · Toast orzo
6. 6

   Pour in the white wine and cook, stirring, until mostly absorbed, about 1 minute.

   1:00 · Reduce wine
7. 7

   Add the warmed chicken stock one cup at a time, stirring frequently and letting each addition absorb before adding more, until the orzo is tender and creamy, about 15 minutes total.

   15:00 · Simmer orzo
8. 8

   Stir in the remaining 1/4 teaspoon salt, remaining pepper, truffle butter, and parmesan cheese until melted and the orzo is glossy.

9. 9

   Fold the reserved mushrooms back into the orzo and warm through, about 1 minute.

   1:00 · Warm through
10. 10

    Taste and adjust seasoning with salt and pepper as needed, then garnish with chopped parsley before serving.