A pairing for our 'Paint it Black' Cahors Malbec. Recipe credit @laoisecooks
In this take on a traditional risotto, orzo replaces the rice. It's cooked in the same way, but the orzo takes less time and is more forgiving. Brimming with umami, the orzotto layers the rich earthy flavours from the chestnut and porcini mushrooms. Fresh thyme and bay leaf add light citrus and woody notes without overpowering the mushrooms. Utterly delicious with a glass of our full bodied Malbec.
Ingredients (serves 2)
- 20gdried porcini mushrooms
- 200gchestnut mushrooms, sliced
- 2garlic cloves, thinly sliced
- 1bay leaf
- 100mldry white wine
- a pinchdried porcini powder (optional)
- 60gParmesan, finely grated
- 3 sprigsfresh thyme, leaves picked
- 30gunsalted butter, diced
Soak the dried porcini mushrooms in 500ml boiling water. Thinly slice the chestnut mushrooms and garlic cloves.
Cook the chestnut mushrooms in a frying pan with a generous lug of cooking oil, on a high heat until golden.
Stir in the garlic and cook for 2 - 3 minutes, until fragrant. Tip the orzo into the pan, with a pinch of sea salt and the bay leaf. Toast the orzo for a few minutes until it starts to develop colour. Once the orzo is lightly toasted, pour in the wine and let it bubble gently until it reduces by around half.
Strain the dried porcini mushrooms from their soaking water, reserving the liquid porcini stock. Gradually pour the porcini stock into the pan, along with the porcini powder if you are using it, stirring well. Leave the orzo to simmer gently for around 10 - 12 minutes, until it is cooked through, stirring occasionally.
When the orzo is cooked, take the pan off the heat and quickly beat in the diced butter, then stir through the mascarpone, most of the grated Parmesan and the thyme leaves. Check the seasoning and adjust to taste as required with sea salt, black pepper and a dash of lemon juice.
Plate up the orzotto and garnish with the reserved Parmesan. Serve with a generous glass of Malbec.