Orzotto ai Funghi Porcini (Trentino Barley 'Risotto' with Porcini Mushrooms)
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Ingredients
- 300 g pearl barley
- 20 g dried porcini mushrooms
- 200 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 1000 ml vegetable stock
- 100 ml white wine
- 30 g butter
- 50 g parmesan, grated
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 16 g
- Carbohydrate
- 54.8 g
- of which sugars
- 4.9 g
- Fat
- 11.2 g
- of which saturates
- 6.5 g
- Fibre
- 13.8 g
- Salt
- 2.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini in 200ml warm water from the stock for 15 minutes, then lift out and chop, keeping the soaking liquid.
- 2
Melt the butter in a large pan and soften the onion for 5 minutes, then add the garlic and chestnut mushrooms and fry for 5 minutes until golden.
- 3
Stir in the barley and porcini, pour in the white wine and let it bubble away for 1 minute.
- 4
Add the porcini soaking liquid, then start adding the remaining stock a ladleful at a time, stirring often and letting each ladle absorb before adding the next, for about 30 minutes until the barley is tender but still has some bite.
- 5
Stir in the parmesan, season with black pepper and serve straight away.
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