Porcini Orzotto

Feeds 1 - 2 people
Prep time 10m
Cook time 15m

Description

The almighty porcini mushroom, or king of the mushrooms as it is known, is a highly sought-after variety. Orzo, a rice-shaped pasta, is cooked in the same way as rice in a risotto but takes less time and is also more forgiving. Brimming with umami, this orzotto layers the meaty flavour from this mushroom using fresh porcini, dried porcini and porcini powder. Fresh marjoram and bay leaf add light citrus and woody notes without overpowering the porcini.

Ingredients

20g dried porcini mushrooms
150g fresh porcini mushrooms
2 garlic cloves, thinly sliced
3 tbsp of your preferred cooking oil, plus extra as required
150g orzo
1 bay leaf
100ml white wine
A pinch of dried porcini powder
60g Parmesan, finely grated
3 of fresh marjoram, leaves picked
30g unsalted butter, diced
40g mascarpone
Lemon juice, to taste
Sea salt and black pepper, to taste

Method

Soak the dried porcini mushrooms in 500ml boiling water. Thinly slice most of the fresh porcini mushrooms, reserving a handful of the smaller ones. Slice the smaller mushrooms in half. Thinly slice the garlic.
Heat most of the oil in a frying pan on a medium-high heat then add the halved smaller porcinis. Cook them on a high heat until they are golden and crispy. Transfer from the pan and set aside until serving.
Cook the thinly sliced porcini in the same pan on a high heat until golden, adding extra oil as needed. Stir in the garlic and cook for 2 - 3 minutes, until fragrant. Tip the orzo into the pan, with a pinch of sea salt and the bay leaf. Toast the orzo for a few minutes until it starts to develop colour. Once the orzo is lightly toasted, pour in the wine and let it bubble gently until it reduces by around half.
Strain the dried porcini mushrooms from their soaking water, through a fine sieve or chinois, reserving the liquid porcini stock. Gradually pour the porcini stock into the pan, along with the porcini powder, stirring well. Leave the orzo to simmer gently for around 10 - 12 minutes, until it is cooked through, stirring occasionally.
When the orzo is cooked, take the pan off the heat and quickly beat in the diced butter, then stir through the mascarpone, most of the grated Parmesan and half the marjoram. Check the seasoning and adjust to taste as required with sea salt, black pepper and a dash of lemon juice.
Plate up the orzotto and garnish with the halved sautéed porcinis, reserved Parmesan and marjoram.

Porcini Orzotto

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