Today let's prepare together a recipe you won't be able to do without anymore: we are talking about orzotto! As its name implies, it is a risotto prepared with barley instead of rice. This dish, typical of Umbrian cuisine, conquers with its combination of robust and enveloping flavors: sausage is cooked with onion, white wine and enriched with cream to obtain a perfect creaminess.
Orzotto alla norcina is a dish that combines tradition, comfort and flavor, perfect for a hearty lunch or convivial dinner. Find out how to prepare this simple but flavor-packed recipe, ideal for those who love rustic dishes full of character.
Ingredients
Equipment
Colander
Bowl
Frying pan
Ladle
Ingredients
340g pearl barley
250g of Sausages
30g dried porcini mushrooms
1 l vegetable broth
½ glass of white wine
1 Onion
2 tablespoons of extra-virgin olive oil
40g Parmesan cheese
To taste. Salt
to taste Pepper
1. Rinse the barley under running water for a few moments and let it drain in a fine-mesh strainer.
2. Soak the dried mushrooms in warm water about 1 hour. Remove the casing and crumble the sausage with your hands.
3. In a skillet, brown the chopped onion in extra virgin olive oil with the sausage and mushrooms, continuing cooking until the sausage is evenly browned.
4. Add the barley, let it flavor for a few moments, and deglaze with white wine. Adjust for salt and pepper.
5. Heat the vegetable broth, add a ladleful at a time to the barley, and let it cook for about 30 minutes, stirring often.
6. When cooked, stir in the Parmesan cheese. Serve hot, adding a drizzle of raw extra virgin olive oil.
Tips for your orzotto alla norcina
To prepare orzotto you can choose either. Hulled barley or pearl barley.
The former retains most of the nutritional characteristics of whole barley, but must be soaked for 6 to 12 hours before use.
The second one, on the other hand, should not be soaked, but undergoes a treatment that causes it to lose some of its fiber, minerals, and vitamins.
If you want to save time, we recommend buying pearl barley, which is still delicious, and only needs to be briefly rinsed before being used.
Today we will give you a recipe for classic Norcina-style orzotto, which is prepared in the same way as risotto, but if you want a simpler dish, just boil the orzo for about 30 minutes, drain it and dress it to taste like a rice salad, then store it in the refrigerator and enjoy it cold!
Orzotto alla norcia and EVO oil: a perfect combination!
To give orzotto an unmistakable touch of flavor, both in cooking and raw, it is important to use extra virgin olive oil, which has always been synonymous with healthy and tasty food.
EVO oil in fact:
It gives flavor to any dish without covering up the other ingredients.
It is perfect for sautéing and roasting because of its high smoke point.
It is healthy because its "good" fats help regulate blood cholesterol levels.
It is very digestible and, unlike butter, does not go to burden the liver.
For our recipe we used Il Casolare Organic Extra Virgin Olive Oil, which comes from olives grown in a natural and controlled environment, with a fruity taste and the scent of freshly pressed olives, ideal for enhancing the dish.
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