Ingredients
The Pasta: 1.5 cups Risone (Orzo)
The Spice: 1 tbsp Midnight Ember (Mild Hot)
The Veggies: 10 oz mushrooms (cremini or shiitake, sliced), 1 small yellow onion (finely diced), 3 cloves garlic (minced)
The Liquid: 3 cups vegetable or chicken broth (warm), 1/2 cup dry white wine (optional)
The Creaminess: 2 tbsp butter, 1/4 cup heavy cream, 1/2 cup freshly grated Parmesan cheese
Flavor Boosters: 1 tsp dried thyme, salt and pepper to taste, fresh parsley for garnish
Step-by-Step Instructions
1. Sauté the Mushrooms
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the mushrooms. Sprinkle 1 tsp of the Midnight Ember over the mushrooms. Cook undisturbed for 3–4 minutes to get a deep golden brown — the spice will caramelize onto the mushrooms. Remove them from the pan and set aside.
2. Aromatics
In the same pan, melt the butter. Add the onion and sauté until translucent. Stir in the garlic and dried thyme, cooking for 1 minute until the kitchen smells amazing.
3. Toast the Risone
Add the dry risone pasta to the pan. Stir for 1–2 minutes to lightly toast the grains. This adds a nutty depth that complements the smoky spices.
4. Deglaze
Pour in the white wine (if using). Scrape the bottom of the pan to pick up all those brown bits of mushroom and spice. Let it simmer until the liquid is nearly gone.
5. Simmer
Add the warm broth 1 cup at a time, stirring occasionally. Simmer for 8–10 minutes. The risone will release its starch, creating a natural creaminess.
6. The Smoky Finish
Stir the cooked mushrooms back in. Turn the heat to low and stir in the Parmesan cheese, heavy cream, and the remaining Midnight Ember. This will give the sauce a beautiful, deep golden hue.
7. Serve
Taste and adjust salt and pepper. Garnish with fresh parsley.
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