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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madam Ginger
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
IGREDIENTS FOR THE ORZOTTO
1 onion, chopped
5 spring onions, sliced
2 garlic cloves, minced
300 g medium orzo
100 ml white wine
1000-1200 ml hot water or vegetable broth (no too salty)
1 bunch of parsley, chopped 
½ bunch of dill, chopped
5-6 spearmint leaves, chopped
zest of a lemon
Juice of ½ a lemon
40 g DODONI fresh cow’s butter
80 g grated DODONI Kefalograviera
olive oil 
salt & freshly ground pepper
INGREDIENTS FOR SERVING
zest of a lemon
freshly ground pepper
grated DODONI Kefalograviera
PREPARATION 
Chop the onions, garlic and herbs and gather the ingredients needed for the orzotto. Warm up the water or broth that you’ re going to use.
EXECUTION 
Heat 3 tbsp olive oil in a shallow pot and saute the onion and spring onions in medium heat, for about 4-5 minutes until soft. While sauteing, sprinkle them with salt and freshly ground pepper.
Add the garlic and orzo and saute for 1-2 minutes. Deglaze with the wine and wait for the alcohol to evaporate. Pour some of the hot water (or broth) in the pot using a ladle, keep stirring the orzo continuously and as soon as it comes to a boil, lower the heat. Keep stirring and gradually keep adding the hot water with the laddle. When the orzo has absorbed most of the liquids add the last bit of water and keep stirring.
While the orzo is still juicy but has absorbed most of the liquids, add the parsley, dill, spearmint, lemon zest and juice and remove from heat. Add the DODONI fresh cow’s butter and grated DODONI Kefalograviera and stir gently so that the butter melts.
Serve the orzotto warm and sprinkled with lemon zest, freshly ground pepper and extra grated DODONI Kefalograviera.
