Bring to the boil 2 liters of water.
Season and drizzle with 20ml of olive oil.
Add the orzo, bring back up to the boil, then turn down to a simmer for approximately 15 minutes.
Strain and cool the pasta under cold water, but retain the cooking water.
Break the dried wild mushrooms into small pieces and drop into the hot pasta stock, turn to a low simmer.
Peel and finely dice the shallot and garlic keep separate.
Pick and chop the thyme and rosemary.
Finely dice the celery.
Slice or dice the wild mushrooms as appropriate based on the type and size.
Finely slice the chives, grate the Parmesan.
Heat a large pot to a low heat then add the remaining olive oil and the shallots.
Lightly season with the remaining salt and pepper to draw out the moisture and cook gently while stirring.
When the shallot has softened partially add the garlic, rosemary and thyme and continue to cook until the shallot has become translucent.
Add the wild mushroom and cook until soft.
Add the dried mushroom stock and bring to the boil.
Reduce to a simmer and add the orzo.
Simmer for 10 minutes and serve, garnishing with the chives, grated Parmesan and truffle oil.
«Adding bacon or chilli to the base will change and compliment the flavors, as would lemon or basil for a lighter more summery taste. To get a earthier more intense mushroom flavor, try sauteing them in a hot frying pan first to brown them off.»