RECIPE: Porcini & portabellini orzotto

Serves: 2

Ingredients:

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)

Method:

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.