|Orzo Pasta Risotto with Forest Mushrooms and Garlic Scapes
Chef Dante Boccuzzi of Aureole-New York, NY
Adapted by StarChefs.com
Yield: 4 Servings
- 1 onion, small diced
- 3 Tablespoons olive oil, plus another 3 Tablespoons
- Salt and pepper
- 8 ounces chicken stock
- 1 pound orzo
- 1 portabello mushroom
- 3 shiitake mushrooms
- 3 garlic scapes
- 2 Tablespoons butter
- 3 Tablespoons heavy cream
- 3 Tablespoons truffle butter
- ½ cup grated Parmesan cheese, plus shavings
- 3 ounces baby arugula
In a large pot over low heat, slowly cook the onion in 3 Tablespoons
olive oil until it is translucent and tender. Season the onion
with salt and pepper. In a separate saucepot bring the stock
to a boil and keep hot. Add the orzo pasta to the onions and
mix thoroughly. Gradually add the stock to the pasta and cover
completely. Cook the pasta at a low simmer and stir carefully
to avoid sticking.
In a large sauté pan heat 3 Tablespoons olive oil
and sear the mushrooms and garlic scapes until golden brown.
Add the butter. Let the butter become golden brown, then strain
the mushrooms and scapes and reserve. In a cold bowl, whisk
the heavy cream until slightly thick.
Cook the pasta until it is firm to the bite. Finish the pasta
with truffle butter, Parmesan cheese, and the baby arugula.
Add the heavy cream at the very end before serving. In a large
bowl spoon the pasta into the center and place the mushrooms
and scapes over the top. Shave a block of Parmesan cheese
with a potato peeler to get thin shavings, and use them to
garnish the dish.
Puligney Montrachet, Domaine Jean Marc Boillot, Burgundy 2004
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