We can’t get enough of the powerful umami flavor of dried porcini mushrooms. But there’s a cooking trick to get all the depth of mushroom-y aromas out of them. We always soak the porcini in abundant water, extracting what looks like a very dark and incredibly intense broth. That’s a game changer! The rustic grains of Orzo will absorb all the porcini broth, enhancing their nutty notes and reaching an absolutely smooth and creamy consistency.
- Break the bigger pieces of Dried Porcini Mushrooms with your hands and soak all the content of the bag for 20 minutes in 1 liter of clean water.
- Set rehydrated Porcini aside and keep Porcini soaking water, drain it, salt it, and warm it up for cooking the orzo.
- Mince the onion and sautee for 5 minutes in a pan with EVOO.
- Add the barley to the pan and quickly toast on high flame for a minute.
- Add warm soaking water two ladles at a time, always keeping barley covered with water, and simmer on low flame.
- If soaking water is not enough, add more warm salted water or broth.
- When barley is almost cooked (approx. 20/25 minutes), add Porcini Mushrooms, sea salt, and black pepper. Stir for 5/10 minutes, until creamy.
- Off the stove, add 2 spoons of chopped parsley, Vacche Rosse Cheese, and a drizzle of EVOO. Stir, then keep covered for a couple of minutes.
- Serve hot with a sprinkle of fresh chopped parsley and a final touch of EVOO.