Orzo "Risotto"

4 tablespoons butter, divided

2 tablespoons olive oil, divided

1 pound assorted fresh mushrooms, stemmed and roughly chopped

Black pepper

1 lemon, zested and juiced

6 cups low-sodium chicken stock

½

large red onion, chopped

Salt

1 pound orzo pasta (rice shaped)

1 cup dry white wine

½

cup heavy cream

½

cup flat-leaf parsley, chopped, plus more for garnish

⅓

cup parmesan, grated

Red pepper flakes, optional

Tomatoes, chopped, for garnish

Have ready a 2-quart sauce pan, 12-inch saute pan and 12-inch, deep fry pan.

Melt 2 tablespoons butter in hot saute pan with 1 tablespoon of the oil. Cook mushrooms on medium-high until moisture is released and evaporated; season with black pepper and lemon zest. Set pan aside.

Heat chicken stock in sauce pan, but do not boil.

In the fry pan add remaining butter and olive oil. Saute onions until translucent; season with salt and pepper. Add dry pasta to pan and stir 2 minutes. Add lemon juice and wine, stirring constantly to deglaze pan.

Add stock a ladle at a time, cooking and stirring continually. Let pasta absorb stock before adding more; you will need most or all of it. This should take about 20 minutes.

When stock is absorbed, stir in heavy cream; mixture should be smooth and creamy. Mix in mushrooms and parsley; remove from heat and add parmesan. If desired, sprinkle in some red pepper flakes for heat. Garnish with more parsley and chopped tomato.

Serves six as a main course, eight as first course.