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Mushroom Kritharotto

Sunday, February 18, 2024 13:58

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I’ve wrote about/shared a dish called kritharotto – it’s basically cooking kritharaki (Greek orzo) in the style of risotto. Ladles of stock are added (gradually) to the pan with the pasta as it gets absorbed – giving one a creamy finish to the dish.

This is an easy dish to prepare and it’s delicious! Much like a risotto, one needs onions, garlic, herbs, wine, stock, mushrooms and cheese. Of course you will also need olive oil or butter or why not both?

Mushroom KritharottoRecipe by Peter MinakiCourse: Featured

Servings 4 servings

Prep time 10 minutes

Cooking time 20 minutes

Ingredients

2 Tbsp. extra virgin olive oil
3/4 cup finely diced onion
3 cloves of garlic, minced
1 cup kritharaki (orzo)
4 sprigs of fresh thyme
2 bay leaves
1/2 cup dry white wine
2 cups of cremini or white mushrooms, sliced
3-4 cups hot chicken or vegetable stock
3-4 Tbsp. unsalted butter
Approx. 1/2 cup grated Romano cheese

Directions

Place a large skillet on your stovetop over medium heat. Add the olive oil, onions, garlic and sweat for 2-3 minutes. Add your kritharaki and stir in/cook for a minute.
Add the wine, stir in and simmer until absorbed. Add the mushrooms, bay leaves, thyme, some salt and pepper, a ladle of stock and stir.
Add a ladle of stock until absorbed and repeat until the kirtharaki is cooked to your liking. Add butter and stir in. Adjust seasoning with some salt and pepper.
Take off the heat, remove bay leaves and thyme and add the grated cheese and stir in. Divide and plate. Add more grated cheese on top.

Notes

There are an array of farmed and wild mushrooms in the marketplace. Use your favourite(s), mix them up for a variety of flavour and texture.

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