Orzo with Porcini Mushrooms

We can’t get enough of the powerful umami flavor of orzo with porcini mushrooms. But there’s a cooking trick to get all the depth of mushroomy aromas out of them. We always soak the porcini in abundant water, extracting what looks like a very dark and incredibly intense broth. That’s a game-changer! The rustic grains of orzo will absorb all the porcini broth, enhancing their nutty notes and reaching an absolutely smooth and creamy consistency.

Ingredients

SERVES: 4 people
TIME: 1 hour

• Bio Alberti Barley, 300 gr/1 ¹/₂ cups
• Dried Porcini Mushrooms, 1 bag, (50 gr/1.7 oz)
• Onion, 1, finely chopped
• Parsley, 4 Tbsp, finely chopped
• Extra virgin olive oil, 4 Tbsp
• Vacche Rosse Cheese, 1 cup, grated
• Fine sea salt, to taste
• Black pepper

Preparation

1. Break the bigger pieces of Dried Porcini Mushrooms with your hands and soak all the content of the bag for 20 minutes in 4 cups of clean water.
2. Set rehydrated Porcini aside and keep Porcini soaking water, drain it, salt it, and warm it up for cooking the orzo.
3. In a pan, heat EVOO over medium-low heat and add the onions. Cook until translucent (about 3 minutes).
4. Add the barley to the pan and quickly toast on high flame for about 2 minutes.
5. Add warm soaking water two ladles at a time, always keeping barely covered with water, and simmer on low flame.
6. If soaking water is not enough, add more warm salted water or broth.
7. When barley is almost cooked (approx. 20 minutes), add Porcini Mushrooms and adjust with sea salt, and black pepper. Stir for about 10 minutes, until creamy.
8. Off the stove, add parsley, Vacche Rosse cheese, and a drizzle of EVOO. Stir, then keep covered for a couple of minutes.
9. Serve hot with a sprinkle of fresh chopped parsley and a final touch of EVOO.