Ingredients

(Serves 4)

Roasted Mushies

400g Portobello mushrooms

A wee bunch of thyme

2 Tbsp of balsamic vinegar

Orzo

400g button mushrooms, thinly sliced

4 cloves garlic, minced

2 Tbsp butter

2 cups orzo pasta

4 cups chicken broth

2 cups water

1 & ½ cups finely grated Pecorino cheese

To Finish

400g stracchino cheese

4 Tbsp of a delicious aged balsamic vinegar

Prep It

Get your cheese out of the fridge! This is the first thing you do so its not cold and goes allllll melty over top of your orzo.

Preheat oven to 200°c.

Place Portobello mushrooms on an oven tray, drizzle with olive oil and balsamic vinegar and sprinkle over thyme. Give them a good season with salt and pepper (little sponges will soak up everything you give them) and roast in the oven for 15-20 minutes, until roasty and tender.

Thinly slice your button mushrooms and mince garlic, both for orzo.

Cook It

Heat a good drizzle of olive oil and butter in a large pan or heavy pot on medium-high heat. Add button mushrooms and garlic and cook for about 3 minutes, until tender and golden.

Add orzo, stir it and add in broth and water. Give her a pinch of salt but be careful as the broth is salty and we got a tone of cheese going in at the end.

Bring to a simmer, reduce heat to medium and cook for about 10 minutes, until the liquid has almost absorbed and orzo is tender. Remove from heat and vigorously stir through grated Pecorino. It should melt and go all creamy and look like risotto. Taste it and see if it needs a little salt or pepper.

Eat It

Served with stracchino, roasted mushrooms, balsamic vinegar and a really good drizzle of olive oil.