📝 About This Recipe
Hailing from the Friuli-Venezia Giulia region of Northern Italy, Orzotto swaps traditional rice for nutty, resilient pearl barley, resulting in a dish with a magnificent 'al dente' bite. This slow-cooked grain masterpiece is infused with an earthy mushroom dashi and finished with a luxurious touch of truffle oil and aged Parmigiano-Reggiano. It is the ultimate comfort food for those who crave the creamy texture of risotto but desire a more rustic, wholesome depth of flavor.
🥗 Ingredients
The Grains and Aromatics
- 1.5 cups Pearl Barley (rinsed thoroughly in cold water)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (thinly sliced)
- 3 tablespoons Unsalted Butter (divided into 1tbsp and 2tbsp)
- 2 tablespoons Extra Virgin Olive Oil
The Braising Liquid
- 5-6 cups Vegetable or Chicken Stock (low sodium, kept at a low simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 ounce Dried Porcini Mushrooms (steeped in the stock for extra depth)
The Mushroom Medley
- 12 ounces Mixed Wild Mushrooms (Cremini, Shiitake, or Oyster; sliced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
The Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon White Truffle Oil (for drizzling)
👨🍳 Instructions
-
1
In a medium saucepan, bring your stock to a gentle simmer. Add the dried porcini mushrooms to the liquid and keep it over low heat; this ensures the barley doesn't cool down when you add liquid later.
-
2
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the sliced fresh mushrooms and sauté for 8-10 minutes until they are deeply browned and their moisture has evaporated. Remove them from the pot and set aside.
-
3
In the same pot, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Reduce heat to medium and add the minced shallots. Sauté for 3-4 minutes until translucent and fragrant.
-
4
Stir in the garlic and the rinsed pearl barley. Toast the barley for 2-3 minutes, stirring constantly, until the edges of the grains look slightly translucent and smell nutty.
-
5
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.
-
6
Begin adding the warm stock one ladle at a time (about 3/4 cup). Stir frequently, but not constantly. Wait until the liquid is mostly absorbed before adding the next ladle.
-
7
Continue this slow-cooking process for 40-50 minutes. Unlike rice, barley takes longer to soften, but it is much more forgiving and harder to overcook.
-
8
About halfway through the cooking process, finely chop the rehydrated porcini mushrooms from the stock and stir them into the barley.
-
9
When the barley is tender but still has a pleasant chew, and the consistency is 'wavy' (all'onda), stir the sautéed mushrooms and fresh thyme back into the pot.
-
10
Turn off the heat. This is the 'mantecatura' stage. Vigorously stir in the remaining 1 tablespoon of cold butter, the grated Parmigiano-Reggiano, and the heavy cream (if using).
-
11
Cover the pot and let it rest for 2 minutes. This allows the starch to settle and the flavors to marry perfectly.
-
12
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. Stir in the fresh parsley just before serving.
💡 Chef's Tips
Always keep your stock simmering; adding cold stock to hot grains shocks them and prevents the release of starches. If you can't find pearl barley, hulled barley works but will require an extra 20 minutes of cooking and more liquid. Don't wash the barley if you want a creamier result, though rinsing is recommended to remove excess dust. For a vegan version, substitute the butter with a high-quality vegan butter and use nutritional yeast instead of Parmesan. If the orzotto becomes too thick while sitting, simply stir in a splash of warm stock to loosen it up before serving.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Friulano or a dry Riesling to cut through the richness. Serve as a base for braised short ribs or roasted balsamic chicken thighs. A side of bitter greens, like sautéed radicchio or kale with lemon, balances the earthy mushroom flavors. Drizzle with a few drops of high-quality balsamic glaze or truffle oil for a restaurant-quality finish. Serve in warmed shallow bowls to maintain the temperature of the slow-cooked grains.