Greek cuisine · Dough, Pasta & Rice

Kritharoto with Mushrooms

Kritharaki cooked risotto-style: mushrooms, white wine, and kefalotyri make the pasta grains creamy.

Ingredients · for 4 servings

• 300 g kritharaki (orzo)
• 400 g mixed mushrooms
• 1 onion
• 2 garlic cloves
• 100 ml white wine
• 900 ml vegetable stock
• 100 g kefalotyri or parmesan
• 40 g butter
• 3 tbsp olive oil
• 1 tbsp fresh thyme
• Salt, pepper

Instructions

1. Clean and slice the mushrooms, finely dice the onion, finely chop the garlic, and keep the vegetable stock hot in a small pot.
2. Heat 2 tbsp olive oil hard in a wide pan and fry the mushrooms for 5–6 min. until the liquid evaporates and they turn golden; season with thyme and remove.
3. Add the remaining olive oil to the same pot, sauté the onion and garlic for 5 min. until translucent, then stir in the kritharaki and toast for 2 min. until lightly colored.
4. Deglaze with the white wine and let it reduce, stirring, until almost gone.
5. Now add hot stock ladleful by ladleful, stirring frequently, and cook for 12–14 min., always adding more once the previous ladleful is absorbed — the mixture should be fluid, not dry.
6. Stir in the mushrooms, butter, and grated cheese, season with salt and pepper, let rest covered for 2 min., and serve immediately in deep bowls.