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Mushroom Kritharotto

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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 Kritharotto

Recipe 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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