Wild Mushroom Orzo with Crispy Shallots and Truffle Oil

  • Serves : 4
  • Type : Main Course

A rich and earthy Wild Mushroom Orzo Risotto by Marcus Bean, made with a deep mushroom stock, creamy parmesan, and a zing of lemon, finished with crispy shallots and truffle oil.

Ingredients

  • 150-200g  Mixed wild mushrooms (or chestnut mushrooms) 
  • 1 Large flat field mushroom, finely chopped 
  • 30g Dried wild mushrooms  
  • 2 Garlic cloves, finely diced 
  • 250g Orzo 
  • 125ml Cider  
  • 2  Banana shallots, finely diced (or 1 medium onion) 
  • 1.5L Vegetable stock  
  • 50g Block parmesan, freshly Grated 
  • 20g Unsalted butter 
  • Small bottle Truffle oil, to drizzle 
  • 1 Lemon, juiced 
  • Small bunch Chives 
  • 2 sprigs fresh thyme 
  • 50-75ml  Double cream (or crème fraiche) 
  • 50ml  Soy sauce  
  • 1 Banana shallot, finely sliced into rings for garnish 
  • 25g Self-raising flour  

Method

  1. Place the vegetable stock into a saucepan, add the soy sauce, and the dried mushrooms and bring to the simmer, place on a low heat and leave to infuse for 5 minutes. This is your vegetable/mushroom stock and can be kept in the fridge for 4-5 days.
  2. In a large frying pan or saucepan place on a medium heat and add some olive oil, add the diced shallots, chopped garlic and half the butter, allow to sweat gently but not brown.
  3. Add the orzo to the onions and garlic, stir together and Sauté in the pan for 1 minute. Then add the cider, when the cider is absorbed add a ladle full of vegetable/mushroom stock and cook until absorbed about 2-3 minutes between ladles, repeat this process of adding the cooked but still has a bit of a bite, you should have a bit of stock left over. This process will take about 10-12 minutes. Then remove from the heat and spread onto a tray to allow to cool then refrigerate. If you wanting to use later. This is what we call a base and will keep in the fridge for 3-4 days if required. If you don’t want to cool the orzo base, you can go straight to step 4 of finishing the risotto.
  4. To cook the crispy shallots, once the shallot rings are cut, soak in a little water or milk to help the rings sperate. In a separate bowl add the SR flour and a little seasoning, Pre heat a small amount of vegetable oil in a saucepan or frying pan to shallow fry. (Would also work in an air fryer) When the oil reaches temperature around 170-180c, drain the liquid from the shallot rings, add to the flour and gently dust then carefully place into the oil and fry until crisp and golden, remove and drain on some kitchen paper and keep aside until required.
  5. To finish the wild mushroom orzo, get a clean pan on the heat add some olive oil and the remaining butter (about 10g), add the lightly chopped fresh wild mushrooms and the flat field mushroom and sauté in the pan. Remove some of the dried mushrooms from the stock and finely chop and add into the pan with the other mushrooms. Cook for 3-4 minutes, then add some the orzo base. Add some of the vegetable/mushroom stock and stir together over a medium heat.
  6. Keep stirring then add some freshly chopped chives a few fresh thymes leaves, some grated parmesan, salt & pepper and a little double cream. Then squeeze in the juice of half a lemon, this balances the richness of the butter and cream. Keep cooking until the orzo is cooked to your taste and the orzo is slightly loose like a risotto, I always try and have my orzo with a little bite and served a little wet, not thick, or stodgy, add some water if it gets too thick to let it down.
  7. As soon as your wild mushroom risotto is cooked serve onto a plate or serving bowl, Garnish with crispy shallots, truffle oil and freshly grated parmesan

By | 24 September 2025