SUNDAY TIMES - Porcini & Portabellini Orzotto
Sunday Times Cook By Andrea Burgener, 2015-08-25 18:27:25.0

Porcini & Portabellini Orzotto

Serve your mushroom orzotto topped with shavings of Parmesan cheese.
Image: Roelene Prinsloo

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

Serves: 2


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.