We can’t get enough of the powerful umami flavor of orzo with porcini mushrooms. But there’s a cooking trick to get all the depth of mushroomy aromas out of them. We always soak the porcini in abundant water, extracting what looks like a very dark and incredibly intense broth. That’s a game-changer! The rustic grains of orzo will absorb all the porcini broth, enhancing their nutty notes and reaching an absolutely smooth and creamy consistency.
Ingredients
SERVES: 4 people
TIME: 1 hour
- Bio Alberti Barley, 300 gr/1 1/2 cups
- Dried Porcini Mushrooms, 1 bag, (50 gr/1.7 oz)
- Onion, 1, finely chopped
- Parsley, 4 Tbsp, finely chopped
- Extra virgin olive oil, 4 Tbsp
- Vacche Rosse Cheese, 1 cup, grated
- Fine sea salt, to taste
- Black pepper
Preparation
- Break the bigger pieces of Dried Porcini Mushrooms with your hands and soak all the content of the bag for 20 minutes in 4 cups of clean water.
- Set rehydrated Porcini aside and keep Porcini soaking water, drain it, salt it, and warm it up for cooking the orzo.
- In a pan, heat EVOO over medium-low heat and add the onions. Cook until translucent (about 3 minutes).
- Add the barley to the pan and quickly toast on high flame for about 2 minutes.
- Add warm soaking water two ladles at a time, always keeping barely covered with water, and simmer on low flame.
- If soaking water is not enough, add more warm salted water or broth.
- When barley is almost cooked (approx. 20 minutes), add Porcini Mushrooms and adjust with sea salt, and black pepper. Stir for about 10 minutes, until creamy.
- Off the stove, add parsley, Vacche Rosse cheese, and a drizzle of EVOO. Stir, then keep covered for a couple of minutes.
- Serve hot with a sprinkle of fresh chopped parsley and a final touch of EVOO.