Porcini Mushroom Orzotto

Ingredients for 2 servings:

• 125 g pearl barley
• 25 g porcini mushrooms, dried
• 10 pieces of dried tomatoes, finely chopped
• 1 clove(s) garlic, finely diced
• 1 small onion(s), finely diced
• 1 leaf of sage, finely chopped
• 1 sprig(s) rosemary, finely chopped
• 1 small bunch of chives, finely chopped
• ½ liter vegetable broth
• 150 ml white wine (Sauvignon Blanc)
• 50 g butter, salted
• 100 g Parmesan, grated
• 5 tbsp olive oil
• 2 tsp sugar
• salt and pepper
• chili flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Mushroom and tomato orzotto

Soak the pearl barley in cold water for about 30 minutes. Finely dice the garlic, onion, and sun-dried tomatoes. Add a little hot water to the porcini mushrooms and tomatoes, allowing them to swell, stirring occasionally. You will need the soaking water later. Heat the olive oil in a large pan. Sauté the finely chopped onion and garlic with 2 teaspoons of sugar until lightly caramelized. Drain the pearl barley in a sieve and sauté briefly in the olive oil. Then deglaze with white wine and evaporate again, stirring regularly. Once the pearl barley is just covered with liquid, pour in one-third of the vegetable stock and allow it to evaporate again. Repeat this process two more times. Then add the soaked mushrooms and tomatoes along with the water. Once most of the liquid has evaporated, stir in the butter and half of the Parmesan cheese until the desired consistency is reached. Season to taste with pepper, salt, and chili flakes. Place on two plates, garnish with some chives and serve with the remaining Parmesan.