1. Heat a touch of olive oil and butter in a sauce pan over medium heat. Add the mushrooms and cook until browned, seasoning with salt and pepper at the end. Remove from the pan and set aside.
2. In the same pan, add a touch of butter and sauté the shallot with a pinch of salt and pepper until softened. Deglaze the pan with a splash of white wine, scraping up any browned bits.
3. Pour in the acini di pepe and toast it lightly in the pan for a 2-3 minutes. Then, pour in the chicken broth, season with salt and pepper, and add another touch of butter. Bring to a light boil, then reduce to a simmer.
4. Simmer for about 10 minutes on low heat, stirring occasionally, until most of the liquid is absorbed and the pasta is tender.
5. Stir in the remaining butter, grated garlic, parmesan cheese, cream, and cooked mushrooms. Let simmer for another minute or two before finishing with lemon juice. Adjust for seasonings, if needed.
6. Finish with extra parmesan cheese, black pepper, a drizzle of high-quality olive oil, and lemon zest. Enjoy!
Note: “a touch of butter” is about 1/2 tbsp
