Mushroom Orzotto

In Friuli, orzo, or barley, is cooked the way rice is cooked for risotto in the rest of Italy.

Directions

1. In a large heavy saucepan, melt 2 tablespoons of the butter in the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Raise the heat to high, add the barley and cook, stirring frequently, for 1 minute.
2. Add all of the mushrooms and cook over high heat, stirring occasionally, until softened, about 5 minutes. Stir in the beef stock and water and bring to a simmer. Cover and cook over moderately low heat, stirring from time to time, until the barley is tender, about 25 minutes. Season with salt and pepper and cook uncovered until the liquid has evaporated, about 5 minutes. Stir in the remaining 1 tablespoon of butter and serve at once.

Michele Scicolone, Food & Wine Magazine
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Photo image © Evan Sklar

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