orzotto: barley prepared like risotto

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about the region: see http://www.initaly.com/regions/friuli/friuli.htm

 

 

* Exported from MasterCook *

 

Orzotto: Barley from the Region of Friuli Venezia Giulia, Italy

 

Recipe By :La Terra Fortunata: Fred Plotkin

Serving Size : 4 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil

3 tablespoons unsalted butter

2 tablespoons minced onion

2 tablespoons minced scallion or chive

10 ounces pearl barley

4 cups cold water (spring or distilled) -- brought to a boil

2 tablespoons freshly grated cheese -- heaping measures

Aged Montasio or Parmigiano-Reggiano

fruit or vegetables (optional) -- see tip

 

1. Combine olive oil and butter in a wide 4-quart pot and heat over low heat,

taking care not to burn the butter. Add the onion and scallion and saute gently

until the onion is translucent.

 

2. Add the barley and increase the heat slightly. Toast the barley for about 5

minutes. Add the boiling water, 1/2 cup at a time. When 1/2 cup has been

absorbed by the barley, add more. Continue until all the water has been

absorbed. At a certain point the barley will yield some of its starch, making

the dish more creamy. If it is dry, add some softened butter, perhaps a drop of

milk or cream, and the grated cheese.

 

3. At this point, add the optional ingredients. The total time for making

orzotto should be about 25 minutes.

 

OPTIONAL INGREDIENTS TIP - " Vegetables work very well and herbs are perfect. All

sorts of mushrooms go well with barley, as do " ...dried fruit.

 

About the region: http://www.initaly.com/regions/friuli/friuli.htm (08/03/01)

 

Description:

" Northeast Italy "

Cuisine:

" Italian "

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Per Serving (excluding unknown items): 429 Calories; 20g Fat (41.6% calories

from fat); 8g Protein; 56g Carbohydrate; 11g Dietary Fiber; 25mg Cholesterol;

62mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat.

 

NOTES : " Barley has been in Friuli-Venezia Giulia for a very long time and is

part of the food tradition. It can be used in two ways: as a vegetable side dish

or cooked in a manner similar to risotto " ... Not " everything that goes with

rice goes with barley, which has a more insistent flavor and texture. "

 

Nutr. Assoc. : 0 0 0 4845 0 1582 1034 0 0

 

 

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