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