Last Sunday we were supposed to go grocery shopping. We were supposed to have one of those really domestic days full of cleaning and grocery shopping and all that adult prep stuff you're supposed to do to be in good shape for the start of your week. But then Sunday morning happened. We woke up nursing what appeared to be a one-bottle-of-red-too-many hangover topped off by glorious summertime weather outside our window. The kind of glorious that puts a little skip in your step and maybe has you singing a sweet little tune ("and we caaaan't stop, and we woooon't stop...") and has you maaaaybe trying to twerk it around your apartment. Ya, it was that kind of morning.
So after we spent a day frolicking in Central Park and killing it at that park game you play with the string and the bars, that I still don't know the name of but I'm a CHAMPION at, after a day of that, we got home to... well... a crying dog, a dirty apartment and an empty fridge. But that's okay because you see that glorious image above this text? That cheesy, savory, mecca of Italian flavors? Well that, my friends, is my version of "everything but the kitchen sink" when you're everything but the kitchen sink happens to be Italian. And in our apartment, it is.
What I came up with was this luscious, decadent, mushroomy burst of flavor. Oozy bites of fresh milky mozzarella, the earthiness of the mushroom and rosemary combined with the saltiness of the prosciutto. Comfort food at it's finest.
1/2 lb whole wheat orzo
1/4 lb diced prosciutto
1/2 vidalia onion, chopped
1-2 cloves of garlic, minced
1/2 cup dry white wine
3/4 lb fresh mozzarella, cubed
Sprig or two of rosemary
About 1 lb of fresh mushrooms (I used a variety of Creminis and Chanterelles), chopped
-- Heat oil in large skillet over medium heat. Add salted water to a second pot and let come to a boil.
-- Once oil is hot, add onions and allow to cook until almost transparent, then add garlic.
-- Add in mushrooms, reduce heat and allow to simmer and cook through. Add in your white wine, and continue cooking
-- While mushrooms are simmering and once water is boiling, add in your orzo, stir occasionally -- should take about 10 minutes to cook through
-- Add your rosemary sprigs to the mushroom mixture. If you find you have too much liquid, you can add in a tsp or two of flour to thicken up your juice and create more of a sauce
-- Finally, add in proscuitto allowing to crisp up a bit. Take off stove and set aside
-- Once orzo is cooked through, drain almost all of water leaving about 1/4 cup behind in the pot with the orzo. Add in your mushrooms and mix together over low heat. Finally stir in your mozzarella and continue to stir until all incorporated and melted.
-- If truffle oil is your thing, definitely drizzle some on top of each serving. Serve immediately.