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Orzotto, mushrooms, cheese and saffron

For autumn days, this recipe is ideal. Quick and easy to prepare (about an hour) it will make you savor the seasonal products.

Ingredients for 4 people:

  • 250 g pearl barley
  • 400 g porcini mushrooms
  • 1 shallot
  • ½ glass dry white wine
  • hot vegetable broth
  • 40 g diced cheese
  • 30 g butter
  • 1 clove garlic
  • 1 sachet powdered saffron
  • oil
  • salt
  • pepper
  • fresh thyme

Method

Using a non-stick pan, flavour the oil with the garlic and, when the latter has become golden, remove it. Add the cleaned and sliced ​​mushrooms, salt, pepper and cook. Then chop the shallot and brown it in a saucepan with the olive oil: when it has become transparent, add the barley and toast it for a few minutes.
Add the white wine and cook for the time indicated on the package (about 25-30 minutes) adding a ladle of hot broth at a time. Reserve about two tablespoons of broth and use it to dissolve the saffron powder in a small bowl. With 8 minutes to go, add the mushrooms and saffron and mix everything together.
Turn off the heat, add the butter and the diced cheese. Stir, let it rest for a couple of minutes and transfer to serving dishes, finishing with mushrooms and fresh thyme to taste.

 

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