Orzotto with Prosciutto and Mushrooms

Orzo take the place of Arborio rice in this risotto-inspired meal.

4 pounds Barilla Orzo Pasta
1 cup olive oil
2 pounds julienned prosciutto
1 quart finely diced red onion
1/4 cup minced garlic
6 pounds thinly sliced assorted mushrooms
1 gallon chicken stock
1 quart white wine
2 quarts heavy cream
1 quart chopped fresh parsley
2 cups chopped fresh cilantro
1 cup julienned fresh basil
1 1/2 pounds grated Parmesan cheese
  1. Sauté the prosciutto, onions, and garlic in olive oil in a large rondeau until the prosciutto begins to crisp.
  2. Add the mushrooms and cook until they begin to release their juices.
  3. Add the Barilla Orzo Pasta and stir for 1 to 2 minutes to coat with oil.
  4. Add the stock and wine and simmer for 10 minutes, stirring, or until the pasta is only halfway cooked.
  5. Stir in the cream and herbs and bring just to a simmer.
  6. Remove from the heat and add the cheese.
  7. Serve immediately or spread on sheet pans to cool and reheat 2-cup portions with a bit of stock.