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
This recipe is foolproof and extremely scrumptious! It’s provincial cooking at its most deliciousness and it’s ready in less than 30 minutes.
Servings 4
Prep Time 15mins
Cook Time 30mins
Ingredients
300gMisko medium risoni (Orzo pasta)
5tbsolive oil
1/4mediumfinely chopped onion
2tspsea salt
2tspcracked pepper
250mldry white wine
1cupdried porcini mushrooms
2cupportobello mushrooms coarsely chopped
1cupenoki mushrooms, woody bit cut off, whole
2mediumking oyster mushrooms coarsely chopped
1cupblack trumpet mushrooms, whole
1/2cupfinely chopped parsley
500mlvegetable 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.