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
Tools
- Large Skillet
- Wooden Spatula
- Cutting Board
- Chef’s Knife
- Dinner Plates
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.