Not exactly orzotto, not really risotto- it’s a hybrid.
2 tbsp unsalted butter
1/2 onion, diced
5 shitake mushrooms, diced
10 white mushrooms, diced
150 ml white wine
3/4 cup pearl barley
1/2 cup rice ( I used a brown/wild mix, but you could easily use another rice)
1/2 tsp dried sage, chopped
1/2 sprig rosemary
6-8 cups water, kept at a simmer
1.Melt butter over medium heat.
2.Saute onions in a large saucepan until they start to soften.
3. Add barley and rice, and stir over medium heat for a couple minutes until the grains start to become a golden colour.
4. Add mushrooms, rosemary, sage and wine, then stir until wine is evaporated.
5. Add a ladleful of simmering water, and stir occasionally. When the liquid has mostly evaporated, add another ladleful of water, until desired consistency is reached. Usually it takes about 30-35 minutes.
6. Serve with freshly ground pepper and/or parmesan.