Ingredients
- 2 tbsp butter
- 1 shallot, diced
- 4 black garlic cloves, chopped
- 300g wild mushrooms, chopped
- 250g orzo
- 150ml white wine
- 250ml veg stock
- 1 ball of burrata
- 1 handful of chopped parsley
- 1 tsp extra virgin olive
- salt and pepper
1. Melt the butter in a pot and add in the shallot and garlic.
2. Cook for five minutes, and increase the heat before adding in the mushrooms. Cook the mushrooms until golden brown.
3. Add the orzo and white wine and reduce by over half.
4. Add in the veg stock and cook on a medium heat until the orzo is soft.
5. Season with salt and pepper. Transfer to serving bowls and garnish with the burrata, parsley and olive oil.
