📝 About This Recipe
This comforting Orzotto reimagines the classic Italian risotto by using pearled barley, a grain celebrated for its nutty profile and satisfying 'al dente' bite. Earthy wild mushrooms are seared until golden and folded into the creamy, starch-rich barley, creating a dish that feels both sophisticated and deeply rooted in the countryside. Finished with a touch of truffle oil and aged Parmesan, it is a masterclass in texture and umami-driven flavor.
🥗 Ingredients
The Mushroom Base
- 1 lb Mixed Wild Mushrooms (such as Chanterelle, Shiitake, or Cremini; sliced)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter
- 2 teaspoons Fresh Thyme (leaves only)
The Orzotto
- 1.5 cups Pearled Barley (rinsed and drained)
- 5-6 cups Vegetable or Chicken Stock (low sodium, kept at a simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (minced)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Truffle Oil (optional, for finishing)
- 1 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
In a medium saucepan, bring the stock to a gentle simmer. Keep it warm over low heat throughout the cooking process.
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2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
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3
Add the sliced mushrooms in a single layer. Cook without stirring for 3-4 minutes to develop a deep golden crust, then toss and cook for another 4 minutes until tender. Stir in the thyme and a pinch of salt.
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4
Remove about one-third of the prettiest mushrooms from the pot and set aside for garnish later.
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5
Reduce the heat to medium. Add the minced shallots to the remaining mushrooms in the pot. Sauté for 2-3 minutes until translucent.
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6
Add the garlic and the pearled barley. Stir constantly for 2 minutes to 'toast' the grain; you should smell a nutty aroma and see the edges of the barley turn slightly translucent.
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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. Simmer until the wine has almost completely evaporated.
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8
Add one ladleful (about 1/2 cup) of the warm stock to the barley. Stir frequently, allowing the liquid to be absorbed before adding the next ladleful.
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9
Continue adding stock one ladle at a time, stirring often. Unlike rice risotto, barley takes longer—about 35-45 minutes. The constant stirring helps release the starches for a creamy finish.
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10
Taste the barley after 35 minutes. It should be tender but still have a distinct, pleasant chew. If it is too firm, continue adding stock and cooking.
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11
When the barley is cooked and the consistency is 'all'onda' (wavy/creamy), remove the pot from the heat.
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12
Vigorously stir in the cold cubed butter, grated Parmesan, and lemon juice. This creates the signature velvety emulsion.
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13
Fold in the fresh parsley and season with additional salt and pepper to taste.
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14
Divide the orzotto into warm bowls. Top with the reserved sautéed mushrooms and a drizzle of truffle oil if desired.
💡 Chef's Tips
Always keep your stock at a simmer; adding cold stock to the pan will shock the grain and slow down the cooking process. Don't over-wash the barley; a quick rinse is fine, but you want to keep some surface starch to ensure the sauce becomes creamy. If you run out of stock before the barley is tender, use warm water—never cold. For a deeper flavor, use a mix of dried porcini mushrooms (reconstituted in the stock) along with the fresh wild mushrooms. Be patient with the 'toasting' phase of the barley; it is crucial for building a complex, nutty base flavor.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like an Italian Gavi or a lightly oaked Chardonnay. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. Accompany with crusty sourdough bread to soak up any remaining creamy sauce. A side of roasted root vegetables, like carrots or parsnips, complements the earthy mushroom tones perfectly. For a non-vegetarian option, top with a few slices of seared duck breast or crispy pancetta.