📝 About This Recipe
Known in Italy as 'Orzotto,' this rustic reimagining of the classic risotto swaps traditional rice for pearled barley, resulting in a delightful chewy texture and a deep, nutty flavor profile. This dish celebrates the earthiness of sautéed cremini and shiitake mushrooms, brightened by a splash of dry white wine and finished with the velvety richness of aged Parmesan. It is a comforting, soul-warming meal that offers a sophisticated twist on farmhouse cooking, perfect for chilly evenings and intimate gatherings.
🥗 Ingredients
The Aromatics and Grains
- 1.5 cups Pearled Barley (rinsed and drained)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter (divided)
The Mushroom Base
- 1 pound Mixed Mushrooms (cremini, shiitake, or oyster, sliced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Cooking Liquid and Finish
- 5-6 cups Vegetable or Chicken Stock (low-sodium, kept at a low simmer)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 1 teaspoon Lemon Juice (freshly squeezed)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Once it reaches a simmer, reduce the heat to low to keep it hot throughout the cooking process. Cold stock will slow down the cooking of the barley.
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2
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
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3
Add the sliced mushrooms to the pot. Sauté them undisturbed for 3-4 minutes to develop a deep golden-brown crust, then stir and cook for another 4 minutes until all moisture has evaporated. Season with a pinch of salt and half the thyme.
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4
Remove about one-third of the sautéed mushrooms from the pot and set them aside to use as a garnish later.
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5
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pot along with the minced shallots. Sauté for 2-3 minutes until translucent and fragrant.
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6
Add the garlic and the rinsed barley to the pot. Toast the barley for 2 minutes, stirring constantly, until the edges of the grains look slightly translucent and it smells nutty.
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7
Pour in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Cook until the wine has been almost completely absorbed by the barley.
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8
Add two ladles of the hot stock (about 1 cup) to the barley. Stir frequently. Unlike rice risotto, barley doesn't require constant stirring, but regular movement helps release its starches.
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9
Once the liquid is mostly absorbed, add another ladle of stock. Continue this process for 35-45 minutes. Barley takes longer to soften than Arborio rice.
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10
Taste the barley periodically after the 35-minute mark. You are looking for a 'tender-chewy' texture—soft enough to eat but with a distinct bite in the center.
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11
When the barley is cooked to your liking and the consistency is creamy but not dry, stir in the final tablespoon of butter, the heavy cream (if using), and the grated Parmesan cheese.
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12
Turn off the heat. Stir in the lemon juice, the remaining fresh thyme, and the parsley. Season generously with salt and fresh black pepper.
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13
Let the risotto rest for 2 minutes in the pot; this allows the flavors to marry and the sauce to thicken slightly.
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14
Ladle the risotto into warm bowls. Top with the reserved sautéed mushrooms and an extra sprinkle of Parmesan before serving.
💡 Chef's Tips
Always use pearled barley rather than hulled barley for this recipe; hulled barley takes much longer to cook and won't achieve the same creamy consistency. Keep your stock at a steady simmer; adding cold liquid shocks the grain and results in uneven cooking. If you run out of stock before the barley is tender, you can use hot water to finish the cooking process. Don't over-salt the mushrooms at the beginning, as the stock and Parmesan will add significant saltiness later on. For a vegan version, substitute the butter with more olive oil and use nutritional yeast or a vegan parmesan alternative.
🍽️ Serving Suggestions
Pair this dish with a crisp, acidic white wine like a cool-climate Chardonnay or a dry Riesling to cut through the richness. Serve alongside a simple arugula salad dressed with lemon and olive oil to provide a peppery contrast. A side of roasted root vegetables, such as honey-glazed carrots, complements the nuttiness of the barley beautifully. For a non-vegetarian option, top the risotto with a few slices of seared duck breast or pan-fretted scallops. Finish the meal with a light fruit tart or a poached pear to echo the autumnal themes of the dish.