Orzotto ai Funghi
A hearty Alpine dish of pearl barley slowly cooked like a risotto with wild mushrooms and aged Montasio cheese, known locally in Friulian as orzòt cui foncs.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Heavy-based saucepan
- •Ladle
- •Wooden spoon
- •Chef's knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 16 g
- carbs
- 68 g
- fibre
- 12 g
- protein
- 15 g
- calories
- 480 kcal
Instructions
- 1
Soak dried porcini in warm water for fifteen minutes, then strain and reserve the soaking liquid with the hot stock.
- 2
Heat half the butter and one tablespoon of olive oil in a wide frying pan over medium-high heat.
- 3
Add fresh mushrooms and sliced garlic, cooking until mushrooms are golden brown and liquid evaporates, then season and set aside.
- 4
Warm remaining olive oil in a saucepan, add chopped shallots, and fry gently until soft and translucent.
- 5
Add pearl barley to the pan and toast for two minutes, stirring until glossy and fragrant.
- 6
Pour in white wine and simmer until the liquid is almost completely absorbed.
- 7
Add hot stock a ladleful at a time, stirring often and letting barley absorb liquid before adding more.
- 8
Stir in the sautéed mushrooms and rehydrated porcini halfway through cooking, around twenty minutes in.
- 9
Continue simmering until barley is tender with a pleasant bite, about thirty-five to forty minutes total.
- 10
Remove pan from heat and beat in remaining butter and grated Montasio vigorously until creamy.
- 11
Cover for two minutes, season with salt and black pepper, and stir through chopped parsley before serving.
Chef's tips
Pearl barley takes longer to cook than risotto rice and keeps a pleasant, chewy bite. Always strain the porcini soaking liquid through a fine sieve to catch any grit before adding it to the stock.
Ingredient substitutions
- Montasio cheese → aged Asiago or Parmigiano Reggiano, though Montasio gives the true Friulian flavour
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Gently reheat on the stove over low heat with a splash of hot water or broth to loosen.
Common mistakes to avoid
- •Rushing the cooking time; barley needs a steady 35 to 40 minutes to become tender.
- •Discarding the dried porcini soaking water, which holds intense mushroom flavour.
- •Letting the orzotto dry out; keep it creamy and flowing like a wave.
Serving suggestions
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