shitake orzotto

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.


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