Heat 2 teaspoons of butter and 2 teaspoons of olive oil in a large saucepan over medium heat. Add the mushrooms and finely diced onion to the pan; cook, stirring occasionally, for 4-5 minutes.

Add the minced garlic and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Pour the mushrooms into a bowl; cover with tin foil.

Add the remaining oil to the large saucepan; add the orzo and cook, stirring occasionally, for a few minutes.

Add the chicken broth and cover. Reduce heat and simmer until the orzo is tender and liquid is absorbed, about 15–20 minutes.

Add the mushroom mixture to the orzo with their juices, the parmesan cheese, the last tablespoon of butter, and fresh basil. Mix until well combined; taste and re-season with sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.