Fest

Orzo with Onions,Mushrooms & Cheese – Kritharoto

Orzo with Onions,Mushrooms & Cheese – Kritharoto

Utensil

Fest Magic non stick semi deep casserole with glass lid  Ν28cm – click here

Ingredients for 4 people

350 gr. Orzo medium
4 small dried onions (the 3 coarsely cut, the 4th finely chopped)
250 gr. white mushrooms
100 ml. White wine
100 gr. butter (4 slices x 25 g)
120 gr.  Metsovone cheese
3 tbsp. grated Parmesan
1 liter of vegetable broth (from 1 refrigerator jelly with boiling water)
1.k.g. chopped chives for garnish
Salt Pepper

Preparation:

1. Rinse and clean the mushrooms from dirt.Cut them into large slices (not thin slices), depending of course from the size, so that they hold on to the final dish and can feel them in the mouth.

2. Peel the onions. Three of the four onions will be coarsely chopped (as one of the main ingredients) and the fourth will be finely chopped to make the orzo sofrito.

3. Grate the metsovone cheese and prepare 1 liter of broth.

4. Melt the onions: Put 25 gr. butter in Fest’s non-stick semi deep casserole in a medium heat and add the coarsely chopped onions. Sauté for two minutes, lower the heat in the middle and let them caramelize without losing all their liquids. We want to include them in the orzo lightly honeyed and juicy, so that we can feel them pleasant in our bite, while their taste has been sweetened. This will take about 10 minutes from the start of the saute. Then remove them to a bowl for later use.

5. Saute the mushrooms: Follow practically the same process of onions and mushrooms, only here the times are almost half. Put 25 g of butter on medium heat again, in the same Fest’s non-stick semi deep casserole, as per previous process. Add the mushrooms and once they have absorbed all the butter, reduce the heat to half. Gradually they will begin to release some of their fluid along with some of the fat they have absorbed. In about 5 minutes they will have taken on a little color and will have withered slightly to be considered aldente.They can later enter in the orzo and with few minutes of cooking they will be perfect. Remove and add to the bowl with the onion.

Stage A: The “Sofrito”

6. In the same Fest’s non-stick semi deep casserole, put again 25 gr  butter and once it has melted, add the chopped onion and sauté for 2 minutes. Once it is dry, add the orzo and stir for a minute with a ladle.

Stage B: “Orzo and Broth”

7. Add gradually the 200 ml. broth in the Fest’s non stick semi deep casserole with the orzo, mix well and leave it until it absorbs all the broth and until you add the next dose. This is the process that makes the orzo ferment and gives the creamy texture we want.

After having pour  about 600-800 ml. of the broth , in about 13-15 minutes, your orzo will have reached a stage where the grains have just begun to chew (although relatively hard). Then it’s time to incorporate the basic ingredients and add the wine.

Stage C: “Wine”

8. Since there are  few minutes left to complete the cooking of the orzo, you will add the wine, so that the final dish has some of the acidity needed to break down its buttery taste and highlight the mushrooms and onion. Immediately after, add the prepared onions and mushrooms to the orzo.

Stir, wait for the liquids to evaporate and try the orzo again. Of course it will take another 2-3 minutes and a little more broth. Add as much broth as you want (it is not necessary to consume the whole liter) and after mixing well, wait until your orzo lasts as long as you want (al dente) and no more.

Stage D: The “Creamy Closing”

9. When you have reached the stage where you think the orzo is perfect, remove Fest’s non-stick semi deep casserole from the hot plate and add the last 25 gr. butter. Stir and immediately after,pour the two cheeses.

After mixing, try the flavors and then judge if you need salt, as Metsovone cheese and Parmesan give a salty taste. Top with grated pepper and before serving sprinkle with a little chopped chives, which balances the color of the dish.

Serving:

Serve immediately from Fest’s non-stick semi deep casserole.

Source: Caruso.gr