Orzo Risotto with Mushrooms and Syglino (cured pork)

Meal Type: Mains

Indulge in a luscious, creamy orzo risotto that marries the earthy charm of sautéed mushrooms with the delicate richness of tasty cured pork meat. Infused with aromatic thyme and deglazed with crisp white wine, each spoonful delivers a comforting medley of savory depth and velvety texture—an exquisite celebration of both rustic tradition and modern culinary finesse.

By Georgios Chantzopoulos

Date Published: May 16, 2025

Time to complete

Prep

15min

Cook

30min

Wait

-

Total

45min

Ingredients (Makes 2 servings)

For the main flavors

  • 150 g cured pork (cleaned and trimmed)
  • 250 g assorted fresh mushrooms, wiped clean and sliced into medium pieces
  • 1 garlic clove, halved
  • 1 tsp extra virgin olive oil
  • 15 g butter
  • 2 sprigs fresh thyme
  • Salt, to taste

For the risotto

  • 1 tsp olive oil
  • ½ small onion, finely chopped
  • 200 g orzo (medium)
  • 600 ml broth (chicken or mushroom broth), kept warm
  • 120 ml white wine
  • Salt and freshly ground pepper, to taste
  • 30 g grated Parmesan cheese (or Graviera)
  • 2 tsp heavy cream (optional)
  • 2 tsp chopped parsley
Directions

Preparation

  • 1. Prep the Vegetables: Using a slightly damp cloth, gently wipe the mushrooms and slice them into medium pieces. Finely chop the onion and garlic. Prepare your chosen broth and keep it warm on the stove, and have all your ingredients measured and ready.

Sauté the main flavors

  • 2. Brown the cured pork: In a large, wide skillet, heat 1 tsp olive oil along with 15 g butter over medium heat. Add the meat cut in small pieces and sauté until they begin to develop a golden-brown crust. Remove them with a slotted spoon and set aside.
  • 3. Sauté the Mushrooms: In the same skillet, add the sliced mushrooms along with the garlic halves and fresh thyme sprigs. Season lightly with salt and sauté until the mushrooms release their moisture and start to brown. Remove the garlic and thyme before combining the mushrooms with the mets. Set this mixture aside.

The Sofritto

  • 4. Sauté the Onion: In a wide saucepan, heat 1 tsp olive oil over low heat. Add the finely chopped onion and sauté until soft and translucent.

Tostatura

  • 5. Toast the Orzo: Increase the heat slightly and stir in the orzo. Cook, stirring constantly, so that the orzo becomes well-coated with oil and begins to toast.

Sfumatura

  • 6. Deglaze: Pour in 120 ml white wine, allowing it to evaporate for about one minute.

Cottura

  • 7. Slowly Add Broth: Lower the heat to medium. Begin adding the warm broth one ladleful at a time (roughly one to two tablespoons). Stir continuously, allowing the orzo to fully absorb each addition before adding more.
  • 8. Incorporate the Pork meat & Mushrooms: After approximately 12 minutes of cooking, stir in the reserved meat and mushrooms. Continue to add broth gradually, tasting the orzo from about the 14th minute onward to determine when it reaches an al dente consistency.

Mantecatura

  • 9. Cream & Butter Emulsion: Once the orzo is perfectly tender and creamy, remove the pan from the heat. Stir in a small lump of butter until melted, then add the heavy cream and grated Parmesan (or Graviera). If needed, add a splash more broth to achieve a luxuriously creamy texture.

Finishing Touch

  • 10. Finish with Herbs: Finally, fold in the chopped parsley. Cover the pan briefly to allow the flavors to meld, then serve immediately while warm.