My great grandfather originated from here, so I have a profound admiration for the region’s music, food and scenery. Wild and cultivated mushrooms are in abundance because of Grevena’s verdant forests.
RISONI WITH MUSHROOMS ~~ ΚΡΙΘΑΡΑΚΙ ΜΕ ΜΑΝΙΤΑΡΙΑ
The Story
This recipe stems from Grevena Greece, an incredibly rugged and scenic town located in northern Macedonia, Greece.
RISONI WITH MUSHROOMS ~~ ΚΡΙΘΑΡΑΚΙ ΜΕ ΜΑΝΙΤΑΡΙΑ
This recipe is foolproof and extremely scrumptious! It’s provincial cooking at its most deliciousness and it’s ready in less than 30 minutes.
Ingredients
- 300 g Misko medium risoni (Orzo pasta)
- 5 tbs olive oil
- 1/4 medium finely chopped onion
- 2 tsp sea salt
- 2 tsp cracked pepper
- 250 ml dry white wine
- 1 cup dried porcini mushrooms
- 2 cup portobello mushrooms coarsely chopped
- 1 cup enoki mushrooms, woody bit cut off, whole
- 2 medium king oyster mushrooms coarsely chopped
- 1 cup black trumpet mushrooms, whole
- 1/2 cup finely chopped parsley
- 500 ml vegetable stock (I used the highly flavoursome infused mushroom broth from Broth&Co)
Instructions
- Place the porcini mushrooms in a bowl and add the wine. Allow the mushrooms to soak and rehydrate. This will take at least 30 minutes.
- While waiting for the porcini to rehydrate, chop the remaining mushrooms, onion and parsley. (Reserve some parsley for plating up)
- In a deep pan, add the olive oil and butter. Throw in the onion and risoni and sauté for about 2-3 minutes on medium heat.
- Take 50ml of the white wine, which has the porcini soaking and deglaze the pan.
- Alternate between the vegetable stock and the wine adding it in batches to the risoni. Wait until it reduces before adding more liquid. (Similar method to making risotto).
- At the half way mark, add all the mushroom variety and all the wine.
- Wait until the wine has reduced and then ladle the remaining vegetable stock. Simmer for 5 minutes. Take off the heat and add the reserved parsley, salt and cracked black pepper.
- Serve warm with grated kefalograviera cheese.
