Prep all the vegetables - dice the shallot, wipe then slice the button mushrooms into 1/2” thick pieces, and cut the beech mushrooms in half.

Heat a pan on medium high heat. Add 1 tablespoon of oil and the diced shallots and mushrooms. Stir, then cook for 5 minutes. Halfway through, add in the butter and thyme (picked off the stem), and stir to combine. Reduce the heat if the shallots begin to darken too quickly.

When the mushrooms are browned, add a pinch of salt, then add the orzo. Give everything a stir, then add in the vegetable broth, water, another pinch of salt, and orzo. Cover, and cook on medium heat for 10 minutes.

While the orzo is cooking, cut the herbs. Finely chop the parsley and slice the chives.

Uncover the orzo after 10 minutes and give everything a stir. Add more liquid if it looks a bit dry. Add the spinach and parmesan cheese, cover, and cook for another 3 minutes.

After 3 minutes, add the red pepper flake, parsley, 1/2 the cut chives, and black pepper. Taste, adjust seasoning as desired (and cook longer if the orzo is still al dente), and plate.

Spoon dollops of burrata over the orzo. Top the burrata with olive oil, malden salt, and finish the dish with the remaining chives. Serve immediately, and enjoy!