Creamy Lemon Orzotto

Heat a drizzle of olive oil in a large frying pan over medium heat and fry the onion for 9 – 11 minutes until golden-brown and soft. Stir in the chestnut mushrooms and fry for 5 - 7 more minutes until browned. Season to taste with salt and pepper.

In the meantime, heat a clean pot or saucepan over medium-high heat and toast the orzo for 1 minute. Add the stock, reduce the heat and boil the orzo for 12 minutes, covered, until the stock has been absorbed. Drain if necessary and fluff through the orzo with a fork, then set aside.

Meanwhile, in a small bowl combine the cream cheese with the pecorino, along with (per person) a quarter teaspoon of lemon zest and half a teaspoon of lemon juice. Season generously with salt and pepper.

Transfer the orzotto to the mushrooms, along with half of the lemon cream cheese. Drizzle with olive oil and mix well to combine. Stir in some chervil and tarragon as preferred, keeping the rest aside to use as garnish (see Tip).

Tip: chervil and tarragon are acquired tastes, so be sure to taste before you add them.