If you love risotto but too lazy to stand by the stove for 20-30 mins, Orzotto might be the answer for you.
Orzotto is basically a risotto dish using pearl barley. Prepared exactly the same way one would do for risotto, with a bonus: extra time to twiddle your thumbs. You don’t have to stir the grains every minute. You leave the barley alone until it’s cooked through. It’s pretty awesome considering how unmotivated and uninspired I am these days.
(adapted from Nigellissima the TV show)
1/2 C pearl barley
1 C chicken stock
pinch of saffron threads
2 tbsp diced shallots
1 glass white wine
1/4 C Parmigiano Reggiano, grated – more if needed
Dill, chopped, to garnish
- In a heavy bottom sauce pan (preferably with a lid), heat up some olive oil over medium-high fire and add in the shallots. Cook till the shallots are soft, about 2 mins.
- In the meanwhile, heat up the chicken stock and add with a pinch of saffron. Stir well.
- Add in the barley and let them coated by the oil before adding white wine.
- Let the wine evaporates before adding the stock, all at once.
- Stir and cover the sauce pan. Lower the fire to low. Let it cook for about 15 mins or until cooked.
- Right before serving add in the grated cheese, stir well. Garnish with dill and serve warm.
I serve this with roast chicken. I told you, I’m being lazy.