ORZO RISOTTO ENJOY DAN:

     ORZO RISOTTO WITH BABY PORTABELLA MUSHROOMS by CHEF DAN:

Serves 4-6

INGREDIENTS:

4 tablespoons butter

1 shallot, minced

8 baby portabella mushrooms, sliced

2 garlic cloves, minced

2 cups orzo

5 cups chicken broth

1/2-cup dry sherry

1/2-teaspoon crushed red pepper flakes

1/3-cup grated Parmesan cheese

1 tablespoon lemon pepper

Chopped parsley

Sea salt to taste

INGREDIENTS:

1.   In a skillet over medium-high heat add 2 tablespoon butter when sizzling.

2.   Add sliced mushrooms, and shallot and sauté, stirring often for 5 minutes.

3.   Add garlic and sauté 1 minute.

4.   Reduce heat to medium add 2 tablespoons butter and 2 cups orzo pasta; stir for about 2 minutes or until golden brown.

5.   Add broth and sherry.

6.   Bring to a boil over high heat, reduce heat and simmer, stirring often, until pasta is tender and most of the liquid is absorbed about 10 minutes.

7.   Adding more broth as needed.

8.   Stir in Parmesan cheese, red pepper flakes, lemon pepper, and sea salt.

9.   Garnish with fresh parsley.

ENJOY DAN:                                     BON-APPETITE!!