Wild Mushroom Orzo

I'm having some friends over this Saturday for lunch and thought I'd review what I was serving. One friend does not eat meat (but does eat seafood) and I saw this great recipe on TV that used wild mushrooms and the mushroom water as the stock and can't remember the steps exactly but found this recipe online:
http://www.epicurious.com/recipes/food/views/Lukes-Wild-Mushroom-Orzo-350821

Wild Mushroom Orzo
Ingredients
For the mushroom stock:
1/2 cup dried porcini mushrooms (about 1 ounce)
1 sprig fresh thyme

For the orzo:
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 1/2 cup)
1 1/2 cups mixed wild mushrooms (about 4 ounces), washed, dried, and chopped into 2-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons dry vermouth
1 1/2 cups orzo

To finish the dish:
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1 tablespoon roughly chopped fresh parsley
1 teaspoon fresh thyme leaves

Optional:
1 teaspoon white-truffle oil

TO PREPARE THE MUSHROOM STOCK:
1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.

2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.

TO PREPARE THE ORZO:
1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.

2. Add the mixed wild mushrooms and stir well to combine. Saute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.

3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.

4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.

5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.

6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)

TO FINISH THE DISH:
1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.

2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.

Update April 11, 2009: Well, Janine couldn't make the lunch (which turned into a dinner because of the birth of my nephew) and since she was the vegetarian, I ended up using chicken stock instead of the mushroom water. in addition, I used arborio rice instead of orzo. Turned out okay although I think I undersalted. I'd probably cook it again but I would only give it a 7.5 out of 10 this time round. I think it could have had more depth with better seasoning.