Porcini and Cremini Mushroom Orzo "Risotto"

Adapted from Cookin' Canuck

3 tsp dried porcini mushrooms

3/4 cup hot water

2 1/2 cup vegetable broth

2 tsp olive oil

3/4 medium onion

3 cloves garlic, chopped

1 cup orzo pasta

1/8 cup Parmesan cheese

freshly ground black pepper

3/4 tsp sea salt or to taste

Chopped fresh flat-leaf parsley

In a small bowl, combine dried porcini mushrooms and hot water for about 40 minutes, or until mushrooms are reconstituted. Remove mushrooms and squeeze out liquid.  Set the soaking liquid aside.

In a saucepan, combine the broth and mushroom soaking liquid.  Bring to a simmer.  Lower heat and keep warm.\

Heat oil over medium heat in a large skillet.  Add onion and cook for 2 minutes.  Add crimini mushrooms and cook until mushrooms and onion are tender, about 6 minutes.  Add garlic and stir. Cook for 30 seconds.

Add the orzo and mix well.  Stir in porcini mushrooms.

Add 1 cup of the broth at a time to orzo.  The next cup is added once most of the liquid is absorbed.  Be sure to stir frequently.

Once the orzo is tender and creamy, add Parmesan, salt and pepper.  Taste and adjust seasoning.  Garnish with parsley.  Serve immediately.