Lemon orzotto with fresh herbs & Kefalograviera
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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.