Orzo is simmered slowly with butter, shallots, and chicken stock and enriched with cream for a silky, risotto-like texture. Associate food editor Judy Haubert likes to make this recipe gluten-free by substituting DeLallo’s gluten-free orzo.
- 6 cups chicken stock
- 6 tbsp. unsalted butter
- 8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 1 3⁄4 cups (12 oz.) orzo
- 1 tsp. freshly grated Meyer lemon zest, plus 1 tbsp. juice
- 1 tsp. minced fresh thyme
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup cream
- 1⁄2 cup finely grated parmesan, plus more for serving
- Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes. Add orzo, zest, thyme, salt, and pepper; cook 2 minutes. Add reserved stock 1⁄4 cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, lemon juice, parmesan, salt, and pepper; serve with additional parmesan on the side.