A little orzo never hurt anybody.
Orzo with Mizithra Cheese
Chefs Rick & Dori Matney
4-6, or 5 cups
15 minutes
20 minutes
Greek
Sides
Rich, nutty, and savory, aged Mizithra cheese has flavor cousins in Pecorino Romano and Parmigiano-Reggiano. So, if you can't find it, try those.
Ingredients
2 cups orzo pasta
3 cups chicken stock
2 cloves of fresh garlic, crushed
1⁄4 cup salted butter
1⁄4 cup white cooking wine
1 cup aged Mizithra cheese, grated
1⁄4 cup chopped fresh Italian parsley
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Directions
In a large shallow skillet, melt the butter and brown the butter over medium high heat.
The butter will foam up and then turn brown. Once the butter is nutty and fragrant, add the orzo and crushed garlic.
Stir the pasta constantly to coat all the orzo. Continue to stir constantly until about half the orzo begins to brown.
Deglaze the pan with the white cooking wine. Once all the wine is evaporated and absorbed, add the chicken broth and reduce the heat.
Cover the skillet with a lid. Simmer until all the liquid is absorbed and is the orzo is tender, stirring occasionally. This will take up to 15-20 minutes, but check after 10.
Add the parsley and the grated mizithra cheese, stirring to incorporate.
Remove orzo from heat and serve.