📝 About This Recipe
Experience a rustic twist on a classic Italian favorite with this Orzotto, a hearty 'risotto' made from nutrient-dense pearl barley. Unlike traditional rice, barley offers a delightful nutty flavor and a satisfying 'al dente' chew that holds up beautifully against the earthy richness of sautéed wild mushrooms. This plant-forward dish is a powerhouse of fiber and ancient grain goodness, finished with a touch of nutritional yeast and fresh herbs for a sophisticated, velvety depth.
🥗 Ingredients
The Grain Base
- 1.5 cups Pearl Barley (rinsed thoroughly in cold water)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (pressed or minced)
The Flavoring Liquid
- 5-6 cups Vegetable Stock (low sodium, kept warm in a saucepan)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 3 sprigs Fresh Thyme (leaves removed and chopped)
The Mushroom Medley
- 12 ounces Mixed Wild Mushrooms (Cremini, Shiitake, or Oyster; sliced)
- 1 tablespoon Tamari or Soy Sauce (for umami depth)
- 1 teaspoon Balsamic Vinegar (to balance the richness)
The Finishing Touches
- 3 tablespoons Nutritional Yeast (for a cheesy, nutty flavor)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a small saucepan, bring the vegetable stock to a low simmer. Keep it warm on the lowest setting throughout the cooking process.
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2
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and sauté for 8-10 minutes until they have released their moisture and turned golden brown.
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3
Deglaze the mushrooms with the tamari and balsamic vinegar. Stir for 1 minute, then remove the mushrooms from the pot and set them aside in a bowl.
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4
In the same pot, add the remaining tablespoon of olive oil. Add the minced shallots and cook for 3-4 minutes until translucent and soft.
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5
Stir in the minced garlic and the rinsed pearl barley. Toast the barley for 2-3 minutes, stirring constantly, until the grains smell nutty and the edges look slightly translucent.
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6
Pour in the white wine. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot. Simmer until the wine has been almost completely absorbed.
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7
Add one ladle (about 1/2 cup) of the warm vegetable stock and the chopped thyme to the barley. Stir frequently.
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8
Once the liquid is mostly absorbed, add another ladle of stock. Unlike rice risotto, barley doesn't require constant stirring, but frequent stirring helps release the starches for creaminess.
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9
Continue adding stock one ladle at a time, allowing it to absorb before adding more. This process will take between 35 and 40 minutes.
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10
Taste the barley periodically. It is done when it is tender to the bite but still retains a firm, pleasant chew.
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11
When the barley is cooked, stir in the sautéed mushrooms, nutritional yeast, lemon juice, salt, and pepper.
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12
If the mixture looks too thick, add a final splash of warm stock to achieve a 'wave-like' consistency that spreads slightly on the plate.
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13
Remove from heat, cover the pot, and let it rest for 2 minutes to allow the flavors to meld.
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14
Garnish generously with fresh parsley and an extra crack of black pepper before serving.
💡 Chef's Tips
Always use warm stock; adding cold stock shocks the grain and slows down the cooking process. Don't over-rinse the barley; you want some of that surface starch to create the creamy 'risotto' texture. If you aren't strictly plant-based, a small knob of butter at the very end adds an incredible gloss. For a deeper flavor, use a mix of dried porcini mushrooms soaked in the stock along with your fresh mushrooms. Barley takes longer than Arborio rice, so be patient—the wait is worth the superior texture.
🍽️ Serving Suggestions
Pair with a crisp, dry Pinot Grigio or an earthy Pinot Noir to complement the mushrooms. Serve alongside a bright arugula salad with a lemon-tahini dressing to cut through the richness. A side of roasted asparagus or garlicky broccolini adds great color and crunch to the meal. Top with toasted pine nuts or walnut pieces for an extra layer of texture and protein. For a non-vegan option, shave fresh Pecorino Romano or Parmesan over the top.