Orzotto al fungi


Ingredients 10
Servings 6
Time

Ingredients

  • 450
    g
    pearl barley
  • 40
    g
    dried mushrooms
  • 500
    ml
    boiling water
  • 500
    ml
    chicken or vegetable stock
  • 60
    ml
    olive oil
  • 2
    cloves garlic, finely chopped
  • 250
    ml
    white wine
  • 40
    g
    butter
  • 75
    g
    Parmesan or mature pecorino cheese, grated
  • salt and freshly ground black pepper
 

Method

 
Soak the pearl barley in plenty of cold water overnight. Drain barley, transfer to a pot and cover with fresh water. Add a good pinch of salt and boil for 15 minutes. Drain and reserve barley. Meanwhile, soak dried mushrooms in 500 ml boiling water for 15 minutes then drain, reserving the mushrooms and the soaking liquid. Add soaking liquid to stock and bring to boil in a pot. Heat olive oil in a large saucepan and fry garlic briefly. Add barley, mushrooms and wine and cook for 2 minutes, stirring. Add boiling liquid to the saucepan and simmer mixture for 15 minutes, stirring occasionally, until it forms a creamy consistency. Stir in butter, cheese and seasoning to taste. Serves 6.
 

 

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