Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1.5 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms in a single layer and sear for 3-4 minutes without stirring until deep brown. Stir in the shallots and garlic, cooking for 1 minute.
  2. Push the mushrooms to the edge of the pan and add the remaining tablespoon of butter. Pour in the dry orzo, stirring constantly for 2 minutes until the grains smell nutty and look golden.
  3. Pour in the broth and salt. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 8-10 minutes until the liquid is mostly absorbed and orzo is al dente.
  4. Stir in the heavy cream and Parmesan cheese. Fold continuously over low heat for 1-2 minutes until the sauce is glossy and velvety. Remove from heat and stir in the fresh parsley and lemon juice.