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Martellotto's Mushroom Orzo

Featured by Martellotto Wines in the Gold Wine Club.
Martellotto's Mushroom Orzo


Greg Martellotto, owner and winemaker sent this recipe for us to share with our Gold Wine of the Month members to pair with his Pinot Noir. enjoy

Yield: 4
Prep Time: 10 Minutes
Cook Time: 17 Minutes
Serving Size: One cup


1/2 cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
1/2 cup sliced fresh mushrooms
1 cup water
1/2 cup white wine
Garlic powder to taste
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley


Melt half the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.

Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

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