Porcini orzotto with Grana and parsley

Ingredients

For 1 serving

• Pearl barley70 g
• Porcini mushrooms120 g
• Dried mushrooms5 g
• Grana Padano20 g
• Shallot20 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: September – November

Method

1. Soak the dried mushrooms in a bowl of warm water for 15 minutes. Meanwhile heat the vegetable stock, rinse the pearl barley and finely chop the shallot; wipe the porcini with a damp cloth, scrape the base of the stalks and slice them.
2. Squeeze out the dried mushrooms and chop them; strain their water through a sieve lined with kitchen paper and add it to the stock.
3. In a saucepan heat half the oil over a medium-low heat and fry the shallot for 2–3 minutes, until translucent; add the barley and the chopped dried mushrooms and toast for 2 minutes, stirring.
4. Cook the barley for 30 minutes over a medium-low heat, adding the stock one ladleful at a time as the previous one is absorbed and stirring now and then, until tender.
5. Meanwhile in a frying pan heat the remaining oil over a medium heat with the crushed garlic for 1 minute, add the porcini and sauté for 5 minutes over a medium-high heat, until golden; salt, remove the garlic and add half the chopped parsley.
6. Stir the porcini into the orzotto, turn off the heat and beat in the grated Grana Padano vigorously; season with salt and pepper and finish with the remaining parsley.