Orzotto with mushrooms
Instructions
Put the barley in water bath for half an hour.
Cut the onion and let it wilt in olive oil, then add the mushrooms, cut into small pieces and, when the water is evaporated, mushroom barley, roast it turning well, add the broth a little at a time, and cook until the liquid has almost completely consumed (the appearance must be typical of the risotto).
Turn off the heat, add the Parmesan cheese, stir, let stir for a few minutes and serve.
Ingredients and dosing for 4 persons
- 400 g of pearl barley
- 400 g of mushrooms
- == 1 small onion
- 150 cl of broth
- 4 tablespoons of olive oil
- 4 tablespoons of grated parmesan cheese