Mushroom Orzo Risotto

Soak the porcini mushrooms in 120ml boiling water for at least 15 minutes. Finely dice the onion and the mushrooms.

Melt 1tbsp butter in a large pan (I used a wok) until bubbling, then fry off the onions until soft. Add in the mushrooms and toast for two minutes until lightly browned.

Add the dried orzo and stir to coat in the butter. Fry for 30 seconds until lightly toasted. Add in 675ml chicken stock and 120ml porcini mushroom liquid (don't add the porcini mushrooms themselves until later). Stir to combine and bring the liquid to a boil. Turn the heat down to a light simmer and set a timer for 12 minutes, stirring every minute or so.

After 12 minutes, stirring often, you should end up with a risotto-like texture: plump, individual "grains" of orzo, and little liquid remaining in the pan. The pasta should be al dente -- with a slight bite, but not hard nor completely squishy. If it dries out before it's cooked, add a splash of stock or water. If it doesn't absorb all the liquid, up the heat a bit.

You're done! This orzo risotto (orzotto?) comes together much quicker than most risottos with much less stirring. It packs a mushroom-y punch and can be made with dry store-cupboard staples and a pack of fresh mushrooms. Serve with another grating of parmesan and remaining herbs and enjoy.