Barley risotto (orzotto, Italy)

Italian barley risotto with porcini mushrooms

Origin: Northern Italy

From the journey of Barley.

Orzotto (from orzo, Italian for barley, plus the suffix of risotto) is the barley-based cousin of the more famous rice risotto, native to the mountainous regions of northern Italy, particularly Alto Adige (South Tyrol), Trentino, and parts of Lombardy and Friuli. In these areas, barley has been cultivated since prehistory and rice was historically less available and less suited to the cooler mountain climate. Orzotto follows the same technique as risotto, gradual addition of warm stock with constant stirring: but produces a distinct result: nuttier, chewier, and earthier than rice risotto, with a natural creaminess that comes from the grain's starches. The combination with porcini mushrooms (both fresh and dried) is the most classic version, reflecting the autumn forests of the Alpine valleys.

Ingredients

Main

300 g pearl barley

Mushrooms

20 g dried porcini mushrooms
250 g fresh mushrooms (porcini, chestnut, or mixed wild), sliced

Liquid

1 litre warm vegetable or chicken stock
150 ml dry white wine

Aromatics

1 medium onion, finely diced
2 piece garlic cloves, finely chopped

Finish

50 g Parmesan, finely grated
40 g unsalted butter

Cooking

2 tbsp olive oil

Seasoning

1 tsp salt

Garnish

1 small bunch fresh thyme (or flat-leaf parsley), to garnish

Method

Soak the dried porcini in 200ml of hot water for 20 minutes. Drain, reserving the soaking liquid. Finely chop the rehydrated porcini. Strain the soaking liquid through a fine sieve or coffee filter and add it to the warm stock.
Heat 1 tbsp olive oil in a wide, heavy pan. Sauté the fresh mushrooms over high heat until golden and all water has evaporated, 5–7 minutes. Season with salt. Remove and set aside.
In the same pan, heat the remaining olive oil and half the butter over medium heat. Add the onion and cook gently for 7 minutes until soft and translucent. Add the garlic and chopped dried porcini and cook for 2 more minutes.
Add the pearl barley and stir to coat in the butter and oil, toasting for 1–2 minutes.
Add the white wine and stir until it is fully absorbed.
Begin adding the warm stock, one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Continue for 30–35 minutes until the barley is tender but with a little bite (al dente).
Remove from heat. Stir in the remaining cold butter and the Parmesan vigorously: this is the mantecatura, creating the characteristic creamy texture. Fold in the sautéed mushrooms. Taste and adjust salt.

Notes

Serve immediately in warm bowls with a little extra Parmesan grated over and a few thyme leaves. Orzotto does not hold or reheat as elegantly as risotto: eat it the moment it leaves the pan. A glass of Northern Italian white (Pinot Grigio or Soave) is the natural pairing.

The Gastrographer

Name: Barley risotto (orzotto, Italy)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Northern Italy
Ingredients: 300 g pearl barley; 20 g dried porcini mushrooms; 250 g fresh mushrooms (porcini, chestnut, or mixed wild), sliced; 1 litre warm vegetable or chicken stock; 1 medium onion, finely diced; 2 piece garlic cloves, finely chopped; 150 ml dry white wine; 50 g Parmesan, finely grated; 40 g unsalted butter; 2 tbsp olive oil; 1 tsp salt; 1 small bunch fresh thyme (or flat-leaf parsley), to garnish

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control