Laura Avery speaks with private chef Dave Rubell, who shares a delicious pasta dish that combines toasted orzo with caramelized onions and wild mushrooms. You'll need 1 ounce of white truffle plus crimini, mitake and shitake mushrooms.
- 1/4 stick butter
- 1 onion, diced
- 1 lb orzo
- 1 1/2 cups chicken (or mushroom) stock
- crimini, mitake and shitake mushrooms, cut-up
- Parmigiano-Reggiano cheese
- 1 oz white truffle
Melt butter in a pan. Add onion and orzo. Cook for about ten minutes until the onion caramelizes and pasta turns a nutty color. Add stock. When pasta gets al dente (tender to the bite) add mushrooms. Cook a few minutes to soften the mushrooms. Stir in the cheese and some chives. Plate the pasta then shave the truffle to taste.
Laura Avery also chats with Greg Nauda, who brings in grass-fed and grass-finished, free-range pork and beef. These products are naturally leaner and so take only 15 minutes per pound to cook.
Music break: Senor Thump by Mohawks Featuring Alan Hawkshaw