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Kritharoto with mushrooms and cheese

preperation 10΄ Preparation
cup 30΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Risoni (Orzo) Golden Line

500 g MISKO Risoni (Orzo) Golden Line

1 onion, finely chopped

500 g mushrooms, sliced thinly

1 clove of clove, grated

100 ml white wine

1 liter hot water

3-4 fresh thyme sprigs

200 g Ricotta cheese or fresh Mizithra cheese

80 g Kefalograviera cheese, grated

olive oil


freshly ground pepper

materials METHOD

In a shallow pot, heat 4 tbsp. of olive oil. Add the onion and sauté for 2 minutes until it softens.

Add the mushrooms, and saute for 6-7 minutes until golden brown. Add salt and freshly ground pepper.

Add the garlic and the MISKO Risoni Golden Line and sauté for 1-2 minutes.

Pour in the wine and once the alcohol has evaporated, gradually start adding the hot water, stirring constantly. Each time the risoni has absorbed that liquid, continue with the next.

In the last batch of liquids and while the kritharoto is still juicy, add the thyme, the Ricotta cheese (or Mizithra cheese), and half the Kefalograviera cheese, stirring gently. Remove from the heat.

Serve immediately, sprinkled with freshly ground pepper and the rest of the Kefalograviera cheese.

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