Truffled orzo with asparagus and mushrooms

2012-01-02T00:39:00.000-08:00

I stumbled upon this recipe in the March 2010 issue of InStyle. The original recipe is more than decent but I have made it several times (always adding a new ingredient or two) and have discovered my absolute favorite version of them all.

My preferred variation of Red Cat's beloved truffled orzo:

Serves 6
1 bunch standard-size asparagus
1 lb. orzo
3 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
10 oz. mushrooms (your choice), sliced
2 tbsp. cream sherry*
5 cloves garlic, peeled and sliced
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/4 cup pecorino Romano
3 tbsp. black truffle butter or 1 tbsp. black truffle oil**
Salt to taste***
1 1/2 tsp. cracked black pepper

*Cream sherry is completely optional. I love the added depth of flavor but it is not necessary.
**If you are planning on using truffle oil, you should know that some truffle oil manufacturers can be very misleading. Make sure the oil you are buying was infused with real truffles and not made with some synthetic scent used to resemble the smell of truffles. If the price of the bottle is too good to be true... it probably is. Also, you absolutely do not have to add a whole tablespoon of truffle oil. Many people would consider that to be very excessive but I am a truffle fanatic so that is why I add so much!
***So far, I have used kosher salt and fleur de sel for this recipe. Next time, I am hoping to add truffle salt. Double the truffle flavor! Mmm!

1) In a large pot, bring salted water to a boil.
2) Place asparagus in boiling water for 1 minute, remove with tongs and set aside, keep water boiling.
3) Cook orzo in same pot for 7-9 minutes, drain in a colander, set aside.
4) Meanwhile, in a medium pan, heat 1 tbsp. olive oil and 1 tbsp. over medium high heat.
5) Add mushrooms, season with salt and pepper. Cook until mushrooms begin to soften, about four minutes.
7) Add cream sherry and continue cooking until mushrooms are tender, set aside.
9) Trim the tough stem ends off asparagus. Cut remaining asparagus into 1/2 inch-thick slices and reserve.
6) In a large pan, heat 2 tbsp. olive oil, then saute' garlic until golden brown.
7) Add asparagus and mushrooms to pan, add cooked orzo.
8) Continue cooking orzo over low heat and add heavy cream, stirring constantly.
9) Add cheeses and stir until they melt and combine.
10) Stir in truffle butter (or 1 tbsp. truffle oil), salt, and pepper. Top with more Parmesan if desired.

New year, new blog, newfangledess

2012-01-01T19:47:00.000-08:00

Hello. My name is Sam. I adore many things. Now here is a blog to document those adoration's.

newfangledness

Truffled orzo with asparagus and mushrooms

New year, new blog, newfangledess