New Year's Eve Pan-Seared Mushroom Barolo Orzo

Name: New Year's Eve Pan-Seared Mushroom Barolo Orzo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 14 oz (400 g) mixed mushrooms (cremini, shiitake, and oyster), sliced ¼ inch thick, cleaned and sliced ¼ inch thick; 1½ cups (300 g) orzo pasta; 1½ cups (360 ml) Barolo wine (or other full-bodied Italian red wine); 3 cups (720 ml) warm chicken or vegetable broth, warm; 3 medium (100 g) shallots, minced, minced; 2 cloves (6 g) garlic cloves, minced, minced; 4 sprigs (5 g) fresh thyme sprigs; 4 tablespoons (60 ml) extra-virgin olive oil, divided; 3 tablespoons (43 g) unsalted butter, cold, cut into small pieces, cold, cut into small pieces; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated, finely grated; to taste kosher salt; to taste freshly ground black pepper; ½ teaspoon (2 g) fresh lemon zest (optional garnish), zested (optional)

From the MyKitchenBank Kitchen

A sophisticated Italian side dish where pearl-like orzo pasta is cooked risotto-style with earthy pan-seared mushrooms, reduced Barolo wine, and fresh thyme. The result is a creamy, luxurious accompaniment that feels celebratory yet approachable—ideal for ringing in the new year alongside roasted meats or poultry.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 6 servings (about 1 cup each)

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Ingredients

6 servings

14 oz (400 g) mixed mushrooms (cremini, shiitake, and oyster), sliced ¼ inch thick, cleaned and sliced ¼ inch thick
1½ cups (300 g) orzo pasta
1½ cups (360 ml) Barolo wine (or other full-bodied Italian red wine)
3 cups (720 ml) warm chicken or vegetable broth, warm
3 medium (100 g) shallots, minced, minced
2 cloves (6 g) garlic cloves, minced, minced
4 sprigs (5 g) fresh thyme sprigs
4 tablespoons (60 ml) extra-virgin olive oil, divided
3 tablespoons (43 g) unsalted butter, cold, cut into small pieces, cold, cut into small pieces
¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated, finely grated
to taste kosher salt
to taste freshly ground black pepper
½ teaspoon (2 g) fresh lemon zest (optional garnish), zested (optional)

Equipment (6)

Large heavy-bottomed skillet or sauté pan (12-inch/30 cm)
Small saucepan
Wooden spoon or silicone spatula
Measuring cups and spoons
Sharp knife and cutting board
Fine-mesh strainer (optional, for straining orzo)

Steps

Before you start

Have warm chicken or vegetable broth ready in a separate pot (you'll add it gradually)
Slice mushrooms and mince shallots ahead of time so you can work quickly once cooking begins
Bring a small pot of salted water to a boil for blanching the orzo if you prefer it al dente before adding to the pan

1
Cook the orzo
- Bring a pot of salted water to a boil.
- Add the orzo and cook according to package directions until just al dente (usually 8–10 minutes).
- Drain and set aside.
- The orzo will continue to cook and absorb liquid in the pan, so undercook it slightly.
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Ready when: Orzo is tender but still has a slight firmness when bitten
Tip: Don't overcook the orzo initially—it will absorb more liquid and soften as you finish the dish.
2
Sear the mushrooms
- While the orzo cooks, heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat until shimmering.
- Working in batches to avoid crowding, add the sliced mushrooms in a single layer.
- Let them sit undisturbed for 2–3 minutes so they brown deeply, then stir and cook for another 2–3 minutes until golden and tender.
- Transfer to a plate and season lightly with salt and pepper.
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Ready when: Mushrooms are golden brown with tender edges and have released their liquid
Tip: Don't stir immediately—mushrooms need time to brown. Crowding the pan steams them instead of searing them.
3
Build the sauce base
- Reduce heat to medium.
- Add the remaining 2 tablespoons (30 ml) of olive oil to the same skillet.
- Add the minced shallots and cook, stirring frequently, for 2–3 minutes until softened and fragrant.
- Add the minced garlic and cook for 30 seconds more until aromatic.
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Ready when: Shallots are soft and golden, garlic is fragrant
Tip: Don't let garlic brown or it will turn bitter; add it last and cook briefly.
4
Deglaze with Barolo
- Pour the Barolo wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
- Bring to a simmer and let the wine reduce by half, about 4–5 minutes.
- You want to concentrate the wine's flavor and burn off harsh alcohol notes.
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Ready when: Wine reduces to about ¾ cup and becomes glossy and fragrant
Tip: The wine's bold flavor is key to this dish—give it time to reduce so the alcohol mellows and the flavor deepens.
5
Add the drained orzo
- Pour the warm broth into the skillet and bring to a gentle simmer.
- Stir in the drained orzo and the fresh thyme sprigs.
- Maintain a gentle, steady simmer and stir frequently, adding warm broth ½ cup (120 ml) at a time as the orzo absorbs it, just like risotto.
- This takes about 8–10 minutes total and creates a creamy consistency.
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Ready when: Orzo is very tender and the liquid is creamy and absorbed but not dry
Tip: Stir constantly to release the orzo's starches, which create a creamy, risotto-like texture. Add broth gradually so you don't overshoot the consistency.
6
Reintroduce the mushrooms
- When the orzo is tender and the mixture is creamy, gently fold in the seared mushrooms and any juices that collected on their plate.
- Cook for 1 minute, stirring gently, just until the mushrooms are heated through.
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Ready when: Mushrooms are warmed through and evenly distributed
Tip: Add the mushrooms at the end to keep them from breaking apart during the long stirring process.
7
Finish with butter and cheese
- Remove the skillet from heat and discard the thyme sprigs.
- Stir in the cold butter pieces one at a time, allowing each piece to melt into the orzo before adding the next.
- This creates a silky finish.
- Stir in the grated Parmigiano-Reggiano cheese until fully incorporated.
- Taste and adjust seasoning with salt and freshly ground black pepper.
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Ready when: Butter and cheese are fully melted and the mixture is creamy and glossy
Tip: Adding cold butter off the heat, called monter au beurre, emulsifies into the sauce and creates luxury without breaking.
8
Plate and garnish
- Divide the orzo among serving bowls or plates.
- If desired, garnish each portion with a pinch of fresh lemon zest and a light grinding of black pepper.
- Serve immediately while hot and creamy.
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Tip: Serve right away—this dish is best enjoyed at its creamiest, straight from the skillet.

Good to know

Tips

This dish is a risotto-style preparation—constant stirring is essential to release the orzo's starches and create creaminess. Set a timer and stir every 30 seconds or so.
The quality of the Barolo matters here. Use a wine you'd drink on its own; cheap wine can taste off-putting when reduced. A mid-range Barolo from the Piedmont region is ideal.
Sear the mushrooms in batches rather than all at once. Crowded mushrooms steam and release water instead of browning. Deep color = deep flavor.
For a vegetarian version, simply use vegetable broth and skip any meat accompaniments. The Barolo and mushrooms provide all the richness and umami you need.

Make ahead

You can slice and prep all ingredients up to 8 hours ahead; keep shallots, garlic, and mushrooms in separate containers in the refrigerator. Cook the orzo up to 2 hours ahead and hold at room temperature (it will firm up slightly as it cools, which is fine). Finish the dish only when you're ready to serve—the creamy consistency is best enjoyed fresh.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of warm broth if the mixture has dried out. Do not freeze, as the texture becomes unpleasantly grainy when thawed.

Substitutions

Barolo wine (or other full-bodied Italian red wine) → Burgundy (Pinot Noir), Bordeaux, or another full-bodied dry red wine. Choose a wine with similar tannins and depth. Avoid light wines like Beaujolais, which won't provide the richness this dish needs.
mixed mushrooms (cremini, shiitake, and oyster), sliced ¼ inch thick → Any combination of cremini, portobello, shiitake, or porcini mushrooms (or 80% cremini with 20% porcini powder for deeper flavor). White button mushrooms are milder but work if that's what you have. For maximum richness, include at least one variety with earthy notes.
warm chicken or vegetable broth → Vegetable broth or unsalted chicken broth. Use whatever you have on hand, but choose an unsalted or low-sodium variety so you control the final salt level.
Parmigiano-Reggiano cheese, finely grated → Pecorino Romano (use 2–3 tablespoons less, as it's saltier and more assertive) or Grana Padano. Both deliver the umami and creaminess, though Pecorino has a sharper bite.