Made with orzo, a pasta shaped a little like rice kernels, this dish fills the same comfort space as a risotto but is much quicker to cook
125ml (½ cup) dried porcini mushrooms soaked in 250ml (1 cup) hot water
30ml (2 tbsp) olive or grapeseed oil
30ml (2 tbsp) butter
300g portabellini mushrooms
150g orzo/risoni pasta
1 clove garlic, crushed
30ml (2 tbsp) dry white wine
Hot water, as needed
5ml (1 tsp) balsamic vinegar
Salt and white pepper, to taste
Large handful chopped flat-leaf parsley
Parmesan cheese, grated, to serve (optional)
1) While the porcini are softening, heat the oil and butter in a large thick-bottomed pan and fry the portabellini mushrooms until browning.
2) Add the risoni and garlic and stir-fry for a few seconds, then add the wine and the water from the porcini.
3) Chop the porcini and add to the pan. Keep on a low simmer, adding more hot water as you go, until the risoni is cooked to a risotto-like consistency (no al dente here).
4) Add the vinegar and season to taste. Stir in parsley and serve. Parmesan is lovely but optional.