Orzotto
Indulge in creamy orzotto, where nutty pearl barley meets rich Parmesan in a comforting, savory dish.
Ingredients
- 350 g pearl barley
- 1 onion, finely chopped
- 2 tbsp olive oil
- 25 g butter
- 1.2 l warm vegetable stock
- 1 dl dry white wine
- 75 g Parmesan, finely grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1 handful parsley, finely chopped
How to make it
- Heat the olive oil in a wide pan over medium heat. Add the onion and cook for 4–5 minutes, stirring often, until soft and translucent but not browned.
- Add the pearl barley and stir for 1 minute so every grain is coated and glossy. Pour in the white wine and let it bubble until almost fully absorbed.
- Add the warm vegetable stock a ladleful at a time, stirring regularly and letting each addition soak in before adding the next. Keep cooking for about 25–30 minutes until the barley is tender with a slight bite and the mixture looks creamy.
- Stir in the butter, Parmesan, salt and black pepper. Cook for 1 more minute until the cheese melts into a thick, silky orzotto.
- Fold in the chopped parsley and spoon the orzotto into shallow bowls, letting it settle into a creamy mound with a light scatter of parsley on top.
