Recipe provided by Barry Sexton, Opinionated Palate Catering
Ingredients:
1/2c. Olive oil
2Tbsp Butter
1 Onion (peeled and small, diced)
2Tbsp Garlic, minced
11/2 c. Orzo
2lb Domestic Mushrooms
1lb Shitake Mushrooms
1Tbsp Thyme leaves, destemmed, minced
1Tbsp Rosemary, destemmed,minced
5 c. Chicken stock
1 c. Marsala wine
1/2 c. Heavy cream
1 c. Parsley (washed, rough cut)
To taste Parmesan
To taste Salt & Black Pepper
Directions
Heat olive oil in a large 5qt saucepan over medium-high heat.
Add butter, onion and garlic; sauté briefly until soften, but lightly golden.
0Stir in orzo and coat with butter/olive oil to slightly toast pasta for 4minutes.
Then add in mushrooms and chicken stock, bring to a boil.
Lower heat to a simmer, add marsala wine and allow liquid to absorb into the pasta.
Remove fresh herb leaves from stems and slightly chop then add to pasta.
Stir in heavy cream until the pasta is cooked but creamy.
Remove from heat, sprinkle top of pasta with grated parmesan
and freshly chopped parsley to garnish. Flavor with a light drizzle of olive oil.
