Chef Jose Andres : Mushroom Orzo Risotto

April/May 2020 Cookbook of the Month, Chef Jose Andres' Vegetables Unleashed

Rather than using the traditional Arborio Rice, this recipe uses Orzo, a pasta made of semolina flour and other hard varieties of wheat, and is shaped like rice. Orzo, translated to "Barley," in Italian, is cooked and served like pasta.

Orzo pasta is very versatile and can be used in a range of recipes, from soups to salads, to casseroles and is an excellent substitute when making risotto!

The starch from the Orzo resembles Arborio rice, resulting in the same creamy risotto texture. In this recipe, the mushrooms are a great partner, adding meatiness and tons of flavor, that creates a comforting and indulgent meal.

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Ingredients 

• 2 cups vegetable stock

• 2 cups whole milk

• 1 ounce dried porcini mushrooms, rinshed

• 2 tablespoons extra- virgin olive oil 

• ½ pound mixed mushrooms, such as stemmed shiitakes or trimmed cremini, or other wild mushrooms, sliced

• Salt 

• 2 tablespoons butter

• ⅓ minced onion 

• 2 garlic cloves, minced

• 1 ½ cups orzo, ( or arborio rice, which is the classic grain used in risotto) 

• ¼ cup white wine 

• Black pepper

• Freshly grated Parmigiano - Reggiano

Recipe

1. Combine the vegetable stock, milk and dried porcini in a medium saucepan and bring to a simmer, keep warm over low heat.

2. Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms season with salt, and cook until they release all their liquid.

3. Reduce the heat to medium and cook until the mushrooms are golden brown, and about 12 minutes total. Transfer mushrooms to a plate.

4. Melt the butter in the same saucepan over medium-high heat. Add the onion and garlic and cook until translucent, about 3 minutes. 

5. Add the przo and stir to coat it evenly with the butter. 

6. Add the wine and cook, stirring until it has been absorbed. Turn the heat to medium-low, add 1 cup of the warm vegetable stock mixture, and cook, stirring constantly, until the orzo has absorbed all the liquid. 

7. Continue adding the stock mixture ½ cup at a time and stirring until it has been absorbed each time before adding more. 

8. The risotto is done when the orzo is al dente and is suspended in a silky sauce, about 30 minutes.

9. Stir the sauteed mushrooms into the risotto. Season with salt and pepper and serve immediately, with grated Parmesan.

Spring Salmon Pesto Pasta

I love pasta but eating it every day isn’t recommended (apparently). So my new favorite substitute is legume-based pasta, which includes lentils, beans, peas, and chickpeas. This past year, legume-based pasta have been having a real moment. It first began with a few new brands, but now popular brand pastas have also launched a legume-based line.

The benefits of switching include fewer carbs, more fiber and more protein than regular pasta. They are also gluten-free and contain iron.

While you may not be sold yet, the flavor and texture of the pasta are not that much different than any old regular boxed pasta. What I have noticed is that most legume-based pasta is very toothsome. Other than that, there isn’t much of a difference in terms of flavor.

GIve the delicious recipe a try and enjoy a new alternative to a week night classic!

Ingredients 

Pesto :

• 1 cup fresh basil leaves

• ¼ cup fresh mint leaves, plus more for serving

• 2 cloves garlic, minced

• 1/4 cup toasted pine nuts (or for raw walnuts)

• 1 medium lemon, juiced & zested

• 1/3 cup olive oil, more for serving

• 1/4 cup parmesan cheese, plus more for serving

• Salt and pepper

Pasta :

• 12 oz. red lentil pasta (or substitute for whole-grain)

• Pesto

• 1 lb. cooked salmon, roughly flaked (great for using leftover grilled or poached salmon)

Recipe

Pesto

1. In a food processor or blender, pulse basil leaves, mint leaves, garlic, pine nuts, lemon juice, and parmesan cheese together. Slowly add the olive oil until pesto is smooth. Set aside.

Pasta

1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta of choice and cook according to package instructions. Reserve ½ cup of pasta water, and drain pasta. Set aside in a large bowl.

2. Add the pesto to the pasta and toss to combine. Add reserved pasta water if needed to loosen pesto pasta. Toss in the flaked salmon. Finish with lemon zest and mint leaves. Serve immediately.