Greek Orzo with Myzithra

 

       This Greek dish is tasty and savory, and a great way to use up some cheese I had left from another meal. The cheese was a fun new thing for me, myzithra cheese is similar to ricotta salata. It's a very, very dry cheese that has a great salty flavor and crumbly texture. When you add the cheese to the orzo it adds a great flavor, but it's dry due to a low moisture content so it doesn't melt in to the pasta. 

1 stick butter

16 oz. orzo pasta

4 c. chicken stock, boiling

1/2 tsp. salt

1/4 tsp. black pepper

2 oz. myzithra cheese, grated

     Heat the stick of butter over medium heat. At first the the butter will just melt, then it will splutter a bit, and then the foam will start to subside. Keep cooking, stirring constantly, until the butter is starting to brown. Add the orzo and stir. Keep stirring until the orzo is toasted and browned. 

     Add the salt, pepper, and a cup or so of the boiling chicken stock. Be careful adding the chicken stock, it will bubble like crazy with the butter. Once the bubbling subsides add the remaining stock, stir, and cover the pan. Cook over medium heat, stirring occasionally, about 20 minutes or until the orzo is cooked through. Remove from the heat, add the grated cheese, and stir. Replace the lid and allow to stand 5 minutes. Fluff with a fork and serve.