Barley Risotto with Truffle and Porcini
In the heart of Italian culinary tradition, where simplicity and sophistication blend into a single taste experience, this barley risotto (orzotto) is born, celebrating the earth’s most precious gifts: porcini mushrooms and truffle. A dish that transforms rustic ingredients into an extraordinary expression of elegance.
Pearl barley, with its unique texture and bold character, takes center stage in a preparation that resembles the classic risotto but stands out with its own distinctive personality.
The Secret Behind the Ingredients
For this creation, you will need 350 grams of pearl barley, paired with 400 grams of fresh porcini mushrooms—or 70 grams of dried porcini, whose intense aroma will add depth to the dish. The truffle, the undisputed star of the recipe, can be either fresh or preserved, depending on the season.
The aromatic base features a golden onion and a shallot, while the final creamy finish calls for delicate plant-based cream and Parmigiano Reggiano, bringing together tradition with a modern touch.
The Art of Preparation
The secret of this dish lies in patience and attention to detail. Begin by preparing a rich and fragrant vegetable broth, which will serve as the liquid base guiding the barley to perfect doneness.
In a heavy-bottomed pot—preferably an enameled cast-iron one for optimal heat distribution—gently sauté the finely chopped onion and shallot with a generous drizzle of your finest extra virgin olive oil.
Slice the porcini mushrooms into even pieces and add them to the aromatic base along with a handful of fresh parsley, creating a fragrant bed on which to toast the barley. Now comes a touch of elegance: a glass of fine white wine, which, as it slowly evaporates, will leave behind its signature aroma.
Cooking continues as a slow and measured dance, adding the hot broth little by little, allowing the barley to absorb each flavor and develop its rich nuances. Patience is rewarded when, after about twenty minutes, the grains reach their perfect texture—soft yet slightly al dente.
The Final Touch
The final step is a moment of pure culinary poetry: the plant-based cream and Parmigiano meld with the barley, creating a velvety creaminess, while fresh parsley adds a burst of color and freshness. But it is the truffle, shaved in generous slices over the steaming dish, that elevates this preparation into an unforgettable gastronomic experience.
For the Tech-Savvy
For those with a Thermomix (Bimby), the process becomes more streamlined yet equally refined. The machine becomes a faithful ally in the preparation, preserving all the flavors and textures that make this dish special. The method stays true to tradition, with precisely calibrated times and temperatures ensuring the same high-quality result.
Serving Notes
Serve this orzotto in pre-warmed plates, ideally white porcelain, to highlight the natural colors of the ingredients. A final drizzle of raw extra virgin olive oil and a last shaving of fresh truffle will complete the masterpiece.
Pair this dish with a structured white wine from the rolling hills of the Marche region, whose minerality and aromatic complexity will perfectly complement the intense flavors of the barley risotto.
This is a dish that tells a story of territory, tradition, and innovation, where each bite takes you on a journey through the most authentic flavors of our land.