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Recipe Detail Page
Pearl Barley Orzotto with Wild Mushrooms
Autumn 2014
Northern Italy is known for rich, creamy risotto, especially around the Po Valley, home of arborio rice. But, in Italy’s northeast, it’s barley that takes the starring role in a similar dish, known as orzotto. Just as comforting as risotto, the barley version has the advantage of needing less attention at the stove: just add the stock and let it simmer. Perfect when you’re entertaining a crowd at Thanksgiving.
Serves 8 as a side dish
3 tbsp (45 mL) olive oil, divided
1 lb (500 g) cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
1 cup (250 mL) hot water
1 pkg (15 g) dried porcini mushrooms
2 tbsp (30 mL) unsalted butter, divided
1 leek (white and pale green part only), thinly sliced
2 tbsp (30 mL) finely chopped fresh rosemary
2 cloves garlic, minced
2 cups (500 mL) pearl barley
1 cup (250 mL) red wine, such as Gamay or Pinot Noir
6 cups (1.5 L) low-sodium or homemade beef stock (approx.), divided
1 cup (250 mL) freshly grated Parmesan cheese
⅓ cup (80 mL) finely chopped chives
Additional freshly grated Parmesan cheese to serve
1 In a large skillet, heat 2 tbsp (30 mL) oil over medium-high heat. Add cremini mushrooms and salt and pepper to taste. Cook, stirring often, until any liquid exuded by mushrooms has evaporated and mushrooms are browned and tender, about 8 minutes. Set aside.
2 In a 1-cup (250-mL) microwaveable measure, combine water and porcini mushrooms. Cover tightly with plastic wrap and pierce a few holes in wrap. Microwave at high (100%) power for 30 seconds, then let stand for 5 minutes. Drain porcini, discarding water. Rinse and drain mushrooms, pat dry and chop finely.
3 In a large saucepan, melt 1 tbsp (15 mL) butter with remaining oil over medium heat. Add porcini mushrooms, leek and rosemary. Cook, stirring often, until leek is soft but not browned, 3 to 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds.
4 Add barley, stirring to combine with porcini mixture. Add wine and bring to a boil over medium-high heat, stirring until most of the wine has been absorbed by barley.
5 Add 5 cups (1.25 L) stock and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until most of stock has been absorbed and barley is tender but chewy, about 40 minutes. Add additional stock if barley has absorbed all the stock before it becomes tender.
6 Stir in cremini mushrooms, Parmesan, remaining butter and all but 1 tbsp (15 mL) chives. Season to taste with salt and pepper. Spoon orzotto into a warm serving dish and scatter with remaining chives. Serve with additional grated Parmesan cheese.
Serves 8 as a side dish
