Orzotto with porcini mushrooms
4 servings
60 minutes
Orzotto with white mushrooms is an Italian alternative to traditional risotto, using barley instead of rice. This recipe combines the deep, rich flavor of dried white mushrooms with delicate notes of wine and butter. The dish is filled with the aromas of shallots, basil, and parsley, creating a harmonious balance of freshness and richness. Traditionally, orzotto is prepared by gradually adding broth, allowing the grains to absorb each nuance of flavor. White mushrooms add a rich, earthy taste, making it an ideal choice for autumn and winter menus. Orzotto works well as a standalone dish or as a side to meat or vegetable dishes. Its thick texture and pleasant creaminess make it a cozy, warming meal that delights with every bite.
1
Soak the pearl barley overnight (otherwise it will take a long time to cook).
2
Drain the water and place the grains in a colander. Heat a small amount of olive oil in a pan.
- Olive oil: 50 ml
3
Lightly roast the pearl barley and add wine vinegar, which will give a pleasant aroma. Once the acidity of the vinegar evaporates, add white wine. Stir continuously.
- Wine vinegar: 1 tablespoon
- Dry white wine: 100 ml
4
When the wine evaporates (and its aroma infuses the grains), we start to slowly pour in the broth: vegetable, mushroom, or chicken. As soon as the broth evaporates, we add more.
- Broth (stock): 1 l
5
Add salt and pepper (it's better to use sea salt). Soaked pearl barley is cooked in a pan for about 20 minutes.
- Salt: to taste
- Freshly ground black pepper: to taste
6
We wash the dried white mushrooms (which we soaked beforehand to remove the sand) and cut them into medium-sized pieces.
7
In a heated pan (another one), pour a little olive oil. Clean the shallots, slice them into rings, and lightly fry them in the pan until translucent. Shallots are elongated, small onions of a pinkish color, considered the ideal onion for sauces. If shallots are not available, you can use white salad onion or (also a quite acceptable option) the tender center of a bulb onion. The white part of leeks is also suitable.
- Olive oil: 50 ml
- Shallot: 3 heads
8
Add and sauté the mushrooms.
- Porcini mushrooms: 200 g
9
Grate the parmesan. Chop half a bunch of parsley and half a bunch of basil roughly.
- Grated Parmesan cheese: 80 g
- Parsley: 1 bunch
- Basil: 1 bunch
10
We combine mushrooms and pearl barley, add greens, and continue frying. We add a spoon of butter, sprinkle parmesan, and mix everything thoroughly.
- Butter: 1 tablespoon
- Grated Parmesan cheese: 80 g
