PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS
If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. I've been hoarding it for two years and am really pleased I finally got round to making something from it (so many recipes; so little time)! Needless to say, I have made a few tweaks to the original recipe, which called for 1tbsp each of celery and carrot (how much is that?), so I added my own amounts. Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese!
Provided by Mrs B
Categories Grains
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
- Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
- Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
- When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
- Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
- To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.
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Nontse
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning or maybe some fresh herbs. The barley was also a bit too chewy for my liking.
Khan Hafeez
[email protected]This recipe is a keeper! The orzotto was creamy and delicious, and the mushrooms added a nice umami flavor. I will definitely be making this again.
Bobbie Light
[email protected]Just made this orzotto and it was amazing! The barley was cooked perfectly and the mushrooms were so flavorful. I added a bit of Parmesan cheese at the end for extra richness. Highly recommend!
Ahhh Choo
[email protected]This dish was a hit with my family! The barley was chewy and the mushrooms were savory. I added a bit of white wine to the broth for extra flavor. Will definitely make this again.
miles IS BEST
[email protected]Tried this recipe last night and it was delicious! I used a mix of cremini and shiitake mushrooms and they were so flavorful. The orzotto was cooked perfectly and had a great texture. Highly recommend!
Noor Bandesha
[email protected]This orzotto recipe is a real winner! The pearl barley gives it a lovely nutty flavor and the sautéed mushrooms add a rich, earthy depth. I followed the recipe exactly and it turned out perfectly. Will definitely be making this again!