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Orzo with Crocus of Kozani and raisins

preperation 10΄ Preparation
cup 20΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Risoni (Orzo) Golden Line

500 g MISKO Risoni (Orzo) Golden Line

⅓ tsp. Crocus of Kozani

1 liter water

2 onions, finely chopped

150 ml white wine

4 tbsp. golden raisins

olive oil


freshly ground pepper

materials METHOD

Add water to a large pot, the Crocus of Kozani and bring to a boil. Turn off the heat but leave the pot on the stove to stay hot.

In another shallow pot, heat 4 tbsp. of olive oil. Saute the onions for 3 minutes until soft and sprinkle with salt and freshly ground pepper.

Add the MISKO Risoni Golden Line and saute for 1 minute.

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

In the last batch of liquid, and while the kritharoto is still juicy, add the raisins and gently stir. Remove from the heat.

Sprinkle with freshly ground pepper and serve.

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