Orzotto – Barley Risotto with Mushrooms

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the stock in a small pot and keep it hot over low heat until the end.

   StoveSmall saucepan

   💡The stock stays hot in the small pot: cold stock stops the cooking with every ladle, and the rice cooks unevenly.
2. 2
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Add the mushrooms and fry 7 minutes, until browned.

   ⚙ Adding to the hot fat and fryingStove
2. 6
   Add the barley, without rinsing it, and toast 2 minutes, stirring, until the grains are glossy and coated in fat.

   StoveWooden spoon

   💡Don't rinse the rice: the starch on the grains is what gives risotto its creamy texture.
3. 7
   Pour in the wine and stir until absorbed.

   Stove
4. 8
   Add the hot the stock one ladle at a time, stirring constantly until each ladle is absorbed before the next, about 35–40 minutes, until the barley is tender and creamy.

   StoveLadleWooden spoon

   💡Ladle by ladle, stirring: the friction releases starch from the grains that thickens the liquid into a creamy sauce. Taste from minute 16: the grain should be tender with a firm center.
5. 9
   Remove from the heat and add the butter, Parmesan and thyme and stir vigorously, until the risotto is creamy and glossy.

   💡The butter and cheese go in off the heat, with vigorous stirring: they melt into the starch and give the risotto a sheen and a velvety texture.
6. 10
   Season with salt and black pepper.
7. 11
   Serve immediately, with the parsley scattered on top.