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Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms<\/p>\nCaramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms<\/p>\n
<\/p>\n
2 T. olive oil<\/p>\n
4 T. unsalted butter, divided<\/p>\n
1 small onion, thinly sliced<\/p>\n
\u00bd medium green or Savoy cabbage (12 ounces), thinly sliced<\/p>\n
1 garlic clove, crushed<\/p>\n
1 cup orzo<\/p>\n
\u00bd cup finely grated fresh Parmigiano Reggiano<\/p>\n
1 tsp. Diamond Crystal kosher salt (or to taste), plus more for serving<\/p>\n
\u00bd tsp. freshly cracked black pepper, plus more for serving<\/p>\n
about 2 cups water<\/p>\n
\u00bd pound locally cultivated mushrooms, like shiitake or oyster, torn into bite-sized pieces<\/p>\n
<\/p>\n
Heat a 3- to 4-quart cast-iron pan over low heat. Add oil and 2 T. butter. When the butter has melted, add the onion and saut\u00e9, stirring occasionally, until just beginning to brown. Add cabbage (it will look like a lot\u2014don\u2019t worry, it will shrink when cooked) and cover the pot for 1 minute to help the cabbage wilt and reduce in size. Remove the lid and saut\u00e9, stirring occasionally, until brown and caramelized, about 10\u201315 minutes. Season with salt to taste. If you notice the cabbage is sticking, add a bit more oil. When the cabbage has nicely browned, add the garlic and orzo. Stir to coat the orzo in the oil and toast a little bit, 1\u20132 minutes. Begin to add a total of approximately 2 cups of water incrementally over the next 10\u201315 minutes (the exact amount of water depends on both the moisture content of the cabbage and the type of orzo). Start with \u00bd-cup increments and then slowly reduce the amount of water being added, a few T. at a time toward the end. After each addition of water, stir occasionally and let cook until most of the liquid has been absorbed. Repeat until you\u2019ve added a total of 2 cups of water. Taste orzo to check that it is fully cooked. Continue adding more water in small increments until fully cooked if needed. While the orzo is cooking, melt the remaining butter in a skillet and add the torn mushrooms. Season with salt and pepper and saut\u00e9, stirring occasionally, until browned and crispy at the edges. Remove from the heat and set aside. Once orzo is cooked, stir in Parmigiano, pepper and buttery saut\u00e9ed mushrooms. Season with more salt if needed. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms 2 T. olive oil 4 T. unsalted butter, divided 1 small onion, thinly sliced \u00bd medium green or Savoy cabbage (12 ounces), thinly sliced 1 garlic clove, crushed 1 cup orzo \u00bd cup finely grated fresh Parmigiano Reggiano 1 tsp. Diamond Crystal kosher salt (or to taste), plus more for serving \u00bd tsp. freshly cracked black pepper, plus more for serving about 2 cups water \u00bd pound locally cultivated mushrooms,…<\/p>\n