Orzotto is not risotto pretending to be cheaper. Pearl barley has its own starch and chew, so the finish should be creamy around the grains without trying to soften them into rice.
Mushrooms make the method especially useful because their browning can happen before the barley starts taking broth. Once the pan juices are concentrated, the barley picks them up slowly and keeps a little bite at the center.
Set servings and units first. You can change them anytime.
Soak the dried porcini in 1 cup hot water for 15 minutes. Chop the porcini and strain the soaking liquid into the hot broth.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Brown the fresh mushrooms in batches until the pan is dry and the edges are dark.
Warm the remaining olive oil in a wide saucepan. Add the shallot and cook 4 minutes, until soft.
Add the pearl barley and stir for 2 minutes so the grains are coated and lightly toasted.
Add the wine and simmer until almost dry. Add the chopped porcini and one ladle of hot broth.
Cook at a steady simmer, adding broth one ladle at a time as it is absorbed. Stir often but not constantly.
After 25 minutes, add the browned mushrooms. Continue cooking until the barley is creamy around the edges but still has a slight chew, 30 to 35 minutes total.
Remove from the heat and stir in butter, grated cheese, parsley, and black pepper. Rest 2 minutes before serving.
You made Orzotto ai Funghi. Time to eat.
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Pearl barley does not release starch like rice. The final texture should be loose and glossy, with grains that still hold their shape.
Six Italian regions. Nothing reformulated. Imported direct.
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