Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Orzotto - barley risotto - is the wholesome, nutty alternative to rice-based risotto beloved in the Veneto and Trentino-Alto Adige regions of northeastern Italy, where pearl barley has been cultivated in mountain valleys for centuries. Pearl barley is prepared using exactly the same ladle-by-ladle broth technique as risotto, and it behaves similarly - releasing starch as it cooks to create a creamy, flowing sauce - but with a distinctly more robust, slightly chewy texture that rice cannot replicate and a higher fibre content that makes it more filling. This version with mixed mushrooms benefits from the earthiness of the barley, which echoes and amplifies the deep forest character of the fungi. It is finished with cold butter and Parmesan using the classic mantecatura technique, resulting in a dish of real warmth and substance.
Prep
15 min
Cook
45 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Bring the vegetable broth to a gentle simmer in a saucepan and keep warm. In a wide, heavy pan, heat the olive oil and half the butter over medium heat. Cook the diced onion for 8-10 minutes until soft and golden.
Add the garlic and thyme and cook for 1 minute. Add the mixed mushrooms, increase the heat, and sauté without stirring for 3-4 minutes until golden.
Add the pearl barley to the pan and stir to coat in the fat. Toast for 2 minutes.
Pour in the white wine and stir until absorbed, about 2 minutes.
Begin adding the warm broth one ladle at a time, stirring after each addition and waiting until it is almost fully absorbed before adding the next. Pearl barley takes longer than rice - continue for 35-40 minutes total.
When the barley is tender and the mixture is creamy and flowing (adding the last of the broth to achieve the right consistency), remove from the heat.
Beat in the remaining cold butter and the grated Parmesan vigorously. Season with salt and pepper. Cover and rest for 2 minutes. Serve in warm bowls.
Sign in to rate this recipe.