The technique of
Kritharoto
Kritharoto technique
by cheffe Dina Nikolaou
Kritharoto is based on one of the most traditional pasta of Greek cuisine... kritharaki (orzo)! Its technique is the classic Italian risotto technique and in no case the final result should resemble yiouvetsi or a “tied” soup. The addition of liquids is the biggest secret of its success; they must be added slowly. Here, I provide the basic technique, without adding any other ingredients, for a honeyed barley stew.
The Kritharoto step by step
1st step
In a warm (not hot) pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil. Sprinkle the spices (freshly ground pepper, granulated peppers, fennel seeds, cumin, etc.), so that they warm up and release their aromas.
2nd step
Add 1 chopped onion and then add salt (essential) to remove its moisture and prevent it from burning. Sauté for 3 minutes and add 1 chopped garlic clove.
3rd step
Add 400 g of kritharaki (orzo), HELIOS, and sauté for 2-3 minutes, stirring.
4th step
Add 100 ml of wine and allow the alcohol to evaporate and the kritharaki to “absorb” the aromas.
5th step
Season with salt and pepper and start pouring 1,200 ml of hot chicken broth gradually in portions (risotto technique), waiting for the first portion of the broth to be absorbed before pouring the next one. This process will take about 20-25 minutes.
6th step
Finally, add 1-2 tablespoons of butter and 2 tablespoons of grated parmesan or gruyère; stir until the kritharoto is thick and serve immediately!