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Smoked pancetta, wild mushroom & Stilton orzotto

Smoked pancetta, wild mushroom & Stilton orzotto

Ed Smith's comforting orzo dish makes the most of umami-rich mushrooms and is enhanced by smoky pancetta and salty Stilton, with a pop of sweetness from peas.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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Ingredients

  • 30g Cooks’ Ingredients Wild Mushrooms
  • 1 tbsp extra virgin olive oil, plus 2 tbsp to garnish
  • 2 x 77g pack Cooks’ Ingredients Beechwood Smoked Pancetta
  • 400g orzo
  • 1 echalion shallot, finely diced
  • 3 clove/s garlic, crushed
  • 3 sprig/s thyme, leaves
  • 2 tbsp tomato purée
  • 100ml Noilly Prat Original Dry French Vermouth (or other dry white vermouth or wine)
  • 200g frozen Essential Petits Pois
  • 160g No.1 Colston Bassett Blue Stilton, cut into wafer thin shards, or crumbled

Method

  1. Put the mushrooms into a heatproof bowl, pour over 300ml just-boiled water, then cover and leave to rehydrate for 15-20 minutes.

  2. Place a wide sauté pan or saucepan over a medium heat. Add 1 tbsp extra virgin olive oil and the pancetta, then fry for 7 minutes or so, stirring occasionally.

  3. Meanwhile, bring a saucepan of heavily salted water to the boil. Add the orzo and cook for 7-8 minutes, until just tender. Drain through a fine sieve, reserving some pasta water.

  4. After 7 minutes cooking time, the pancetta should be starting to colour and much of the fat will have rendered. Add the shallot and cook for 3-4 minutes more, reducing the temperature a little if it looks like it will burn. Add the garlic and half the thyme, then mix and cook for 1 minute more.

  5. Stir in the tomato purée, add the vermouth (or wine) and allow to boil and reduce for 1 minute. Add the mushrooms and their stock, avoiding the grit at the base of the container.

  6. Mix in the orzo. Add the petits pois and a ladle of reserved pasta water. Simmer gently for 2-3 minutes, shuffling occasionally and adding more water if necessary, so the orzotto is loose and the peas are cooked and piping hot throughout. It should flow over a plate, rather than sit stiffly.

  7. Add the remaining thyme, check for seasoning and add more salt or pepper (or both) to taste, if needed – bear in mind the Stilton is salty. Divide between plates or shallow bowls. Add 2 tbsp extra virgin olive oil, then sprinkle thin slices of Stilton over the top and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,577kJ/ 854kcals

Fat

39g

Saturated Fat

16g

Carbohydrates

86g

Sugars

6.7g

Fibre

9.8g

Protein

36g

Salt

2.1g

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