Orzo with Portabello Mushrooms


3 cups organic chicken stock
2 Tbsp unsalted butter
2 Tbsp Racconto Extra-Virgin Olive Oil
1 Tbsp Racconto Chopped Garlic
4 Portobello mushrooms, diced
1 yellow onion, minced
Racconto Sea Salt
2 cup Racconto Orzo
3/4 cup good quality white wine
1/2 cup crumbled gorgonzola
1/3 cup Racconto Grated Parmigiano-Reggiano
Freshly cracked pepper


Bring the chicken stock to a bare simmer in a saucepan. Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and sauté until golden, 1 minute. Add the mushrooms, onions and 1 tsp sea salt and sauté for 8 minutes. Stir in the orzo and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the orzo is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper. Spoon the orzo into bowls and enjoy.

Total Prep Time: 45 minutes
Serves: 8