Orzotto with aromatic herbs and dried mushrooms
by Andrea Briano
Ingredients for four
300 g boiled pearl barley, 1 package dried mushrooms, 1 bunch of aromas (rosemary, sage, laurel, thyme), 2 tbs cooking oil, salt, 1 cup broth
Directions
Soak the mushrooms in water. Once they are wet, wring them out and chop them with the aromas.
Put oil in a casserole and sauté for a few minutes. Add the pearl barley and cover everything with the broth and the water the mushrooms soaked in. Let it evaporate until it has reached the consistency of a risotto.
Serve, if desired, with a sprinkling of grated parmesan.
300 g boiled pearl barley, 1 package dried mushrooms, 1 bunch of aromas (rosemary, sage, laurel, thyme), 2 tbs cooking oil, salt, 1 cup broth
Directions
Soak the mushrooms in water. Once they are wet, wring them out and chop them with the aromas.
Put oil in a casserole and sauté for a few minutes. Add the pearl barley and cover everything with the broth and the water the mushrooms soaked in. Let it evaporate until it has reached the consistency of a risotto.
Serve, if desired, with a sprinkling of grated parmesan.
