THICK ORZO FROM GREVENA WITH WILD FRESH MASHROOMS AND CHEDDAR CHEESE
- 500 gr. thick orzo MISKO
- 500 gr. fresh mashrooms
- 1/3 cup excellent virgin olive oil ALTIS / SOLON / ELANTHI
- 1 dry onion
- 1 glove garlic
- 3 tablespoons white balsamic cream with orange and lemon KALAMATA PAPADIMITRIOU
- 5 cups chicken’s or hot meat’s broth
- some chopped parsley
- chives and fresh thyme
- salt and pepper
- 200 gr. cheddar cheese «ΔΙΒΑΝΗ»
- 1 tablespoon butter «ΔΙΒΑΝΗ»
- some balsamic cream KALAMATA PAPADIMITRIOU
Clean the mushrooms and cut them into slices. For perfect results: the more types of fresh mushrooms we use, the tastier our pasta will become.
Heat half of the olive oil and turn brown the mushrooms for 4´- 5´ in a very hot fire. Pour with balsamic cream with orange and lemon KALAMATA PAPADIMITRIOU and let them absorb its liquids.
Heat the remaining oil and sauté the onion for a few minutes. Add the garlic and flavored for 1´. Add the orzo MISKO and stir to lubricate very well, for a few minutes.
Add the mushrooms and 1/3 of the broth and stir until it absorbs its liquids. Fill 1/3 of the broth, stir and boil the orzo. Finally, after it absorbs its liquids, add the remaining broth.
After 15´ - 17 ', the orzo is almost ready. Test it to make sure that it is cooked, add the butter, stir, add salt and pepper and remove from the heat. Add the grated cheddar cheese «ΔΙΒΑΝΗ» and the herbs, stir and serve immediately on hot plates. Garnish with balsamic cream KALAMATA PAPADIMITRIOU.