Fall recipe: mushroom orzotto

For the beginning of fall we want to share the recipe for a tasty dish that's rich in nutrients and ready in a few simple steps: mushroom orzotto.

Also ideal for vegetarians, it's made with champignons but, depending on your taste, they can be substituted with porcini mushrooms (including dried ones) or honey mushrooms. For the orzotto, on the other hand, you need to get some pearl barley, a version of the cereal that has already been processed and had the outer skin removed, an aspect that means it can be treated like risotto and only needs a few extra minutes of cooking.

The beneficial properties of barley to face fall with energy

Before going through the recipe in detail, let's focus on the beneficial properties of barley, a cereal that is sometimes underestimated even though it's an excellent alternative to rice and pasta in the store cupboard:

• Rich in phosphorus, potassium, magnesium, iron, zinc, silicon and calcium and vitamins from groups B and E, barley acts with an anti-inflammatory power, especially in relation to the intestines and bladder;
• It helps to strengthen the pancreas and stomach;
• It reduces sensations of bloating;
• It counteracts constipation;
• It promotes the mineralization of the bones, skin, hair and nails.

Although it's more refined than pure barley, pearl barley has the dual advantage of preserving its precious substances and being much more practical on the stove.

Mushroom orzotto: ingredients for 4 people

• 300 grams of pearl barley;
• 1 l of vegetable broth;
• 300 grams of mushrooms, preferably fresh;
• 1 shallot;
• 1 knob of butter;
• extra-virgin olive oil to taste.
• pepper to taste.
• salt to taste.
• parsley (optional).

Instructions

Clean the mushrooms, cut them into slices and, if necessary, wash them under cold water. In the meantime, put a two-handled non-stick saucepan with 1 liter of vegetable broth on the stove.

Pour a drizzle of extra-virgin olive oil into a 28 cm low non-stick pan. Heat it and add the finely chopped shallot.

When the shallot is colored, put the mushrooms in the pan, add salt and pepper and cook over a high heat for about 10 minutes, stirring occasionally.

Rinse the pearl barley, drain it and add it to the pan with the mushrooms. Toast it for a few minutes, simmering with a glass of white wine, if desired.

Adjust the flame or the power of the induction hob to the slow mode, and start ladling some vegetable broth into the pan. Repeat the action from time to time, as it gets absorbed. Continue cooking for 40 minutes.

When the barley is almost ready, taste and adjust the flavor. After this, turn off the heat, add the butter and let it rest with the lid ajar for 3 minutes.

Dish up, garnish with parsley and serve on the table: enjoy!