Orzo Risotto with Spinach Mushrooms and Bacon

Orzo Risotto with Spinach, Mushrooms and Bacon

In a weak moment recently, I vaguely remember handing over my name and address to bon appétit magazine with the promise of free issues and the first two arrived recently. In their April 2014 issue, one of their featured articles is entitled Cook Like A Pro: Ten techniques for adding restaurant-worthy flavor to any meal. The sixth technique claims that "The Best Risottos Aren't Made with Rice" which goes on to suggest to substitute grains (i.e. barley, farro, wheat berries, etc.) for rice because they release enough starch to give the dish it's signature creaminess.

The idea is hardly original. In fact, I substituted potatoes for rice in a risotto about a year ago and I stirred orzo into braising fluid this past autumn. I wanted to focus on that the dish I made last fall because it really wasn't a risotto.

The Challenge

Apply the risotto method to orzo pasta.

The Source

I adapted elements of another risotto I published last summer, with one from Food & Wine magazine's website and a second one from SAVEUR magazine's website.

Ingredients

1/2 ounce dried porcini mushrooms
1 cup boiling water
5 cups chicken stock
6 ounces bacon, cut into batons
2 tablespoons extra-virgin olive oil
3 medium-sized shallots, chopped
2 cloves garlic, minced
1 1/2 cups orzo
1 teaspoon fresh thyme, minced
Kosher salt
Freshly ground black pepper
8 ounces spinach, washed with the stems removed
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for garnish
Juice from 1/2 lemon

Method

1. Prepare the mushrooms. Combine the boiling water and the dried mushrooms in a small bowl. Allow the mushrooms to steep in the water until they are rehydrated, approximately 15 minutes. Strain the mushrooms through a paper towel-lined sieve (to catch any grit) into a medium saucepan. Add the chicken stock to the mushroom fluid and set aside. Chop the mushrooms and set aside separately.

2. Prepare the bacon. Bring the chicken stock mixture to a simmer, then reduce the heat to low to keep warm. Meanwhile, render the bacon in a large skillet over medium heat until it's just shy of being crisp. Remove the bacon to a paper towel-lined plate and set aside. Reserve at least 1 tablespoon bacon fat and set aside separately.

3. Execute the risotto method. To the same skillet the bacon was cooked, heat the olive oil over medium heat. Once the pan is hot, sweat the shallots, approximately 3 minutes. Add in the garlic and stir until fragrant, approximately 30 seconds to 1 minute.

Stir in the orzo and thyme and toast for approximately 2 minutes, ensuring each grain of orzo is coated in oil. Season with salt and pepper.

Add the stock, 1 ladle at a time, stirring the orzo continuously until the fluid is adsorbed. Continue adding stock until the orzo is al dente, approximately 20 minutes.

Add the spinach, reserved bacon and mushrooms and stir until the spinach wilts, approximately 1 minute. Stir in the reserved bacon fat, cream, parmesan and lemon juice. Adjust the seasoning with salt and pepper, if necessary. Served in warmed bowls.

Successful?

Both Mrs. Stuntman and I enjoyed this dish and she requested I serve it again. Interestingly, it was reminiscent of Rice-A-Roni due to the flavors of bacon and mushrooms.

One thing I haven't addressed yet is the new season of Next Food Network Star. Have you watched it? My early favorite to win is Loreal. She's got the most unique point of view I've seen in years and she seems to be able to handle herself in front of the camera well. Right behind her I'd put Lenny. He also seems to be well qualified but I'm not sure if I'd watch his show. I predict Aryen will be one of the next ones to be eliminated because, according to the judges her food has been bland. What are your thoughts?

Oven-Braised Osso Buco with Orzo "Risotto"

Oven-Braised Osso Buco with Orzo "Risotto"

Earlier this year, I was in my local Sprouts Farmers Market when the weather was warm when I saw osso buco on sale. I didn't purchase it because I knew it had to be braised and wanted to wait for cooler weather. Ever since, I've looked whenever I went by and they hadn't had it in their bins, so when Whole Foods opened a highly anticipated location nearby a couple of weeks ago, I went and found some. I've certainly braised in the past (It's my favorite cooking method) but not this protein. Osso buco is a cross-cut section of a veal shank and is traditionally served with a saffron risotto, but saffron isn't the cheapest spice and I wanted to find an alternative.

The Challenge

Work with a protein I'd never prepared.

The Source

This Emeril Lagasse dish can be found on foodnetwork.com, but I decided to season my shanks with kosher salt and freshly ground black pepper instead of Chef Lagasse's dry rub. It's a personal preference but something called the Essence of Emeril didn't sound very appetizing.

Ingredients

4 tablespoons olive oil
1/2 cup all-purpose flour
kosher salt and freshly ground black pepper
8 veal shanks, about 1 1/2 inches thick, tied tightly around the middle with kitchen string
3 cups chopped onions
1 1/2 cups diced celery
1 1/2 cups diced carrots
2 tablespoons minced garlic
3 bay leaves
1 1/2 tablespoons chopped fresh thyme leaves
1 1/2 tablespoons chopped fresh rosemary leaves
2 1/4 cups dry red wine
1 1/2 quarts rich veal or beef stock
1/2 cup chopped fresh parsley leaves, plus more for garnish
1 1/2 pounds orzo pasta (uncooked)
3/4 cup finely grated Parmesan, for garnish


Method

1. Braise the shanks: Preheat the oven to 350° Fahrenheit. Heat the olive oil over medium heat in a large Dutch oven. Season the shanks with salt and pepper then dredge them in flour, shaking to remove any excess. Sear the shanks in the oil until brown on all sides, working in batches if necessary, 6 to 8 minutes per batch. Remove the shanks to a roasting pan and set aside. Add the mirepoix items (i.e. carrots, celery and onions) to the Dutch oven and cook until softened and browned, approximately 4 to 6 minutes. Season the mirepoix with the garlic, bay leaves, thyme, rosemary, salt and pepper. Deglaze the Dutch oven with the red wine, add the stock and bring to a boil. Pour the mixture over the shanks in the roasting pan, cover and place in the oven for 2 1/2 hours or until the shanks are tender.

2. Prepare the risotto: Remove the roasting pan from the oven and stir in the orzo and parsley. Recover and place back in the oven for an additional 20 minutes. Remove the pan from the oven and stir to combine, then cover and rest for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo. Garnish with grated Parmesan and parsley.

Successful?

When I purchased my shanks, I chose them from the bins in the meat section. I should have spoken to the butcher at the meat counter because the shanks I purchased were too thin and the kitchen twine became loose easily so the meat fell off of the bone. The flavors of the dish were still very good but I was disappointed there wasn't much contrast in color. Lastly, my 5 year old daughter asked to photograph the dish and took the picture below.