Five-Spice Chile-Tea Rubbed Partridge with Grilled Fennel and Wild Mushroom Orzo 'Risotto'

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Tea Rub:

8 tablespoons lapsang souchong tea

2 tablespoons losher salt

1 tablespoon chile flakes

1 tablespoon chipotle powder

1 tablespoon roasted garlic, dried

1 tablespoon cayenne pepper, dried and ground

1 tablespoon green onion flakes, dried

1 tablespoon Chinese five-spice powder

1 tablespoon dried kaffir lime zest

2 small partridges, prepped, skin on, head-off, butterflied with back bone removed

1 large fennel bulb

1/2 cup sliced green scallions, for garnish

Salt and pepper

Grapeseed oil, to cook

Orzo Risotto, recipe follows

Orzo 'Risotto':

1 tablespoon grapeseed oil

4 shallots, cut into very small dice, about 1/4 cup

1 tablespoon garlic, chopped

4 cups chanterelles, wiped clean, cut in half or quartered if very large, otherwise left whole, plus 1 cup more for Crispy Chanterelle garnish

2 cups dry orzo

4 cups hot chicken stock

Salt and freshly ground black pepper

Truffle oil, to garnish

1 1/2 cups all-purpose flour