This was prepared in virtually the same way that risotto is prepared, using pearl barley instead of arborio rice. And the taste and textures are very similar.
We started by reconstituting some dried mushrooms. Once they were soft enough to slice, we added the liquor from the mushrooms to the barley and chicken stock. We decided that adding cheese would be like gilding the lily.
We served the orzotto with steamed broccoli and a fried chop (pan deglazed with a bit of sherry). Dinner was spectacular.
