It has been a week since my last post. I think it might be the longest I have ever gone without posting, but I am super busy at work with many close deadlines and I am trying to meet all of them. Next month looks pretty busy too, so I might stay on a 1 to 2 posts a week schedule for a while.
Also I have been doing a lot of cooking and canning in my free time, with my master pieces being canned tomatoes and Italian croissants. Let’s say I am researching for my next posts. I will report on some of my experiments in the next few weeks.
Today I will give you the recipe for mushroom orzotto. Orzotto is like risotto, but is made with barley (orzo) instead of with risotto. The flavor ends up being quite similar, but a little more rounded. And orzo is more toothsome than rice, so orzotto has more of a bite risotto. For whatever reson I think of barley as a summer thing, so a mushroom orzotto in my mind is a good way of marrying summer and fall.
- 7 oz. barley
- 1 cup mushrooms (fresh or re-hydrated)
- 1 and 1/2 cup boiling beef or chicken broth
- 1 small onion
- 1 tsp extra virgin olive oil
- 1/4 cup dry white wine
- Start by re-hydrating your mushrooms, if you are using dried ones. I used dried shitake and re-hydrated them in hot water, you can use whatever mushrooms you can find, fresh or dried.
- Cook the onion in the olive oil and when it is soft add in the mushrooms. Let the mushrooms cook for a couple of minutes and then add the barley.
- Toast the barley for about 1 minute and then add the white wine. Let the wine evaporate and when it is completely gone start adding the broth one ladle at a time. I like to use beef broth, because I like its more assertive flavor, but chicken broth would work well too.
- Cooking orzotto is exactly like cooking risotto, you want to add the broth one ladle at a time and wait to add the next until the previous broth is completely absorbed by the barley. It will take about 20 minutes to cook the orzotto.
- Serve hot adding adding a bit of grated cheese, if you feel so inclined.
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