A remarkable twist on an Italian classic, Mushroom Orzotto serves as a beautifully wholesome meal, perfect for aiding the transition into the colder seasons. Made with pearl barley, to lock in delicious umami flavours of earthy ceps and shitake, it’s a real crowd-pleaser for an intimate dinner party or culinary affair. A firm favourite amongst Wandsworth locals on our 10-course tasting menu. Mushroom Orzotto cleverly withholds a rich and meaty flavour, but also remains soft and elevated. An unsung hero, balancing flavour with texture, and topped with vegetarian parmesan, parsley, black truffle paste and hen of the wood mushrooms.  

Ingredients  

 For the Mushroom Stock 

  • 500g Dried wild mushrooms  
  • 10L Water 

For the Orzotto Base  

  • 150g EVOO  
  • 450g Shallot, brunoise  
  • 1kg Pearl barley 
  • 300g white wine  
  • 2l Mushroom stock  
  • 1.5l Water  

 To finish the Orzotto  

  • 1 scoop Orzotto base 
  • Vegetarian parmesan  
  • Parsley, chiffonade  
  • Black truffle paste 
  • Salt  
  • Black truffle oil  
  • Fresh ceps, shaved 

 Method  

For the Mushroom Stock  

  1. Simmer the wild mushrooms in water for 2 hours  
  2. Strain through a muslin

For the Orzotto Base  

  1. Sweat the shallots in olive oil until completely softened  
  2. Add in the pearl barley, and cook for a couple of minutes allowing it to toast and combine with the shallots 
  3. Deglaze the pan with the white wine and allow to reduce  
  4. Combine the barley with the Mushroom Stock and water, ensuring that it is constantly covered  
  5. Transfer the Orzotto and cover with greaseproof paper and chill.

To finish the Orzotto 

  1. Reheat the base in a pan and finish to taste with the remaining ingredients