Orzotto with porcini and green peas
Barley is a historical cereal that was used as early as 10-12 thousand years ago in the Middle East. Later, the grain spread more widely to Egypt, the Caucasus, the Hindustan Peninsula, and elsewhere. Barley has been used classically in brewing but also making porridges. Less barley has been used to make bread. In Estonia, barley has been used for food since the beginning of the first millennium as important country food.
Orzotto, which originated from northern Italy, the Venice region, is essentially similar food as risotto, only barley groats are used instead of rice.
It is a delicious food made with parmesan, good butter, and various additives such as mushrooms, bacon, peas, pumpkin, etc.
Preparation time: 1 day soaking of groats, 30-45 minutes cooking
Level: easy
Serves: four
Ingredients:
250 g of barley groats, soaked in the cold water overnight
100-150 g of grated parmesan
250 ml of white wine
1 large onion, chopped
3 medium garlic cloves chopped
A few tablespoons of olive oil
50 g butter
150 g boletus or other wild mushrooms
150 g frozen green peas or fresh green peas
Sea seasoning and black pepper for seasoning
A handful of finely grated Parmesan served on food to shake
Preparation:
1. The day before, pour the barley groats into a bowl of water, swelling will absorb a lot of water, so pour water so that the groats are several cm covered with water
2. To make Orsotto, chop the onion and garlic, heat the oil in a thick-bottomed pot over medium heat, fry the onion and garlic lightly for 1-2 minutes.
3. Drain the barley groats and add to the pot, stir and fry for a few minutes. Add half the amount of white wine, lower the heat to low, and stir the orzotto after every minute or two to prevent it from sticking to the bottom, and also starch is released during mixing giving the orzotto a required creaminess.
4. When the liquid is absorbed, add about 150 ml of hot water and continue mixing. Similarly, add more water until the groats are of a suitable softness. Some people like orzotto more al dente, some prefer soft-boiled orzotto.
5. At the same time lightly fry the mushrooms and green peas in a little oil to give them a slightly crispy texture
6. Season orzotto with sea salt and freshly ground black pepper.
7. When adding liquid for the last time, do not add water but only the remaining white wine. Stir the orzotto until the consistency is suitable. Again, some people prefer a more wet orzotto, others prefer a dry one. There is no definite rule here, it is important that the food remains quite creamy.
8. Add fried mushrooms and peas, mix well
6. Grate parmesan and add to orzotto, mix evenly
7. Finally, add butter, remove the orzotto from the stove, stir in the orzotto until butter melts. If necessary, season additionally with salt and black pepper
To serve, shake the grated parmesan on top.
Serve immediately.
Done !!!
