RISONI WITH MUSHROOMS ~~ ΚΡΙΘΑΡΑΚΙ ΜΕ ΜΑΝΙΤΑΡΙΑ

The Story
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 15 mins
Cook Time 30 mins

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.