I apologize for such a long delay in posting. It seems like the start of every quarter I have to adjust to my new class and work schedule. Today’s recipe is currently being worked on in the restaurant in the coming weeks but risotto also happens to be my best friends favorite dish, well it seems that way, he makes it all the time. So this is for all of you guys to enjoy
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
1¾ 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
½ cup cream
½ 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 ¼ 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.
To make it vegan friendly, substitute chicken stock for veg and use a non flavored but creamy cream milk substitute.