Mascarpone Orzo Risotto Recipes

MASCARPONE ORZO RISOTTO

Steps:

• Finely chop onions.
• In small stock pot, heat stock of choice and keep on low heat - do not boil.
• In large saucepan, sauté onions in 1 Tbsp of olive oil until translucent.
• Add dry orzo pasta to onions and add 1 Tbsp of olive oil. Coat orzo with olive oil/onion mixture and stir until incorporated.
• Add one ladleful of stock into the orzo mixture to deglaze the saucepan and stir.
• Add another ladleful of stock and stir. As the stock evaporates into the orzo mixture, continue to add another ladleful of stock. This should take approximately 15 minutes of repeating these steps. Continuously stir when adding the stock.
• When you have reached your desired cooking level of the orzo, add 2 heaping Tbsp of marscapone cheese and stir until melted into mixture.
• Enjoy!

ORZO AND MUSHROOM RISOTTO

Steps:

• In a 12 inch non-stick skillet over medium heat melt butter with oil and sauté mushrooms and onions until tender, remove from heat.
• In a 2-quart saucepan over medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and stir until lightly toasted, about 3 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan.
• Once the wine has nearly evaporated, add the mushrooms, onions and 1 cup of the stock, stirring constantly until the stock is absorbed by the orzo, about 10 minutes, repeat 1 cup of stock at a time stirring constantly and add the salt, and white pepper with last cup. When the last cup of stock is absorbed stir in the butter and adjust the seasoning, to taste.