by Sarah Cotterell and Aitana Infante February 20, 2024
Sarah and Aitana use our pearled naked barley rather than traditional arborio rice for this orzotto alternative to more familiar risotto. Barley’s nutty flavour complements the earthy mushrooms well. This recipe can be varied with other whole grains like naked oats or black barley. |
Inspired by abundant autumn wild mushrooms, this dish uses dried mushrooms for their intense flavour and the rich umami stock produced when they're soaked.
"As we write this recipe, the woods around us are full of wild mushrooms, poking out from under the ferns and fallen oak leaves. When Autumn rolls in and the days grow darker with that bite in the air, we crave a steaming bowl of this risotto. It’s a wonderful recipe, which turns simple store-cupboard ingredients into quite the show stopper."
Serves 4-5
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