Truffle Mushroom Orzo Risotto

• Mushroom(400 g)
• Shiitake Mushroom(150 g)optional
• Leek(200 g)
• Shallot(80 g)optional
• Garlic(3 cloves)
• Butter(60 g)
• Olive oil(30 ml)
• Orzo(320 g)
• White Wine(120 ml)optional
• Vegetable Stock(900 ml)
• Heavy cream(120 ml)
• Parmesan(80 g)
• Truffle paste(20 g)optional
• Truffle oil(10 ml)optional
• Thyme(2 g)optional
• Black pepper(2 g)
• Salt(8 g)
• Fresh parsley(10 g)optional
• Lemon(1)optional

Method

1. 1

   Prep: thinly slice {Leek}, finely chop {Shallot} and {Garlic}, and roughly chop {Mushroom} and {Shiitake Mushroom}. Finely chop {Flat Leaf Parsley} and grate {Parmesan}.

   ~15 min

2. 2

   Brown the mushrooms: heat {Olive oil} and {Butter} in a wide pan over medium-high heat. Add {Mushroom} and {Shiitake Mushroom} in an even layer and cook, stirring occasionally, until deeply browned and their liquid has cooked off.

   ~10 min

3. 3

   Build the base: stir in {Leek}, {Shallot}, {Garlic}, {Thyme}, {Salt}, and {Black pepper}. Cook until the leeks soften and everything smells sweet and savory.

   ~5 min

4. 4

   Toast the orzo: add {Orzo} and stir for 1 minute so the pasta is coated in the mushroomy butter. Pour in {White Wine} and cook until mostly evaporated.

   ~3 min

5. 5

   Simmer until thick and glossy: add {Vegetable Broth} and bring to a steady simmer. Cook, stirring often (especially toward the end), until the orzo is tender and the liquid is reduced to a thick, cohesive sauce.

   ~12 min

6. 6

   Finish like risotto: reduce heat to low. Stir in {Heavy cream}, remaining {Butter}, {Parmesan}, and {Truffle paste} until glossy and thick. Take off the heat and let it stand for 2 minutes to tighten. Spoon into bowls, top with {Flat Leaf Parsley} and {Lemon Zest}, and drizzle with {Truffle oil} if using.

   ~10 min