Organic Barley Orzotto
Orzotto - a different take on risotto
Orzotto is an italian dish similar to risotto where pearled barley is used instead of rice. Orzotti are a speciality of the Friuli Venezia Giulia region of northeastern Italy. This orzotto recipe features an aromatic herb mix along with the rich flavour of goat cheese.
200 g of boiled barley
50 g of olive oil
5 g of thyme
5 g of garlic
70 g of dry white wine
100 g of veggie soup stock
20 g of mashed herbs (mix of parsley, dill, chervil and coriander)
50 g of fresh goat cheese
Romaine lettuce for decorating
Rinse the barley thoroughly. Place a pot of water on the Electrolux induction hob and set it to Powerboost mode (maximum heat). When just in a few minutes the water starts to boil reduce the heat to 12.
Place all the greens in the boiling water and blanch for about 30 seconds. Then take out the greens and put into the ice-cold water. Spread the greens on a towel and drain.
Put the greens and a little water into the Electrolux MasterPiece blender bowl and puree at a maximum speed until smooth. Pour olive oil in a deep frying pan or a saucepan. Place it on the Electrolux induction hob and set it to the heating level 12-13. Add a few twigs of thyme and garlic. Once the garlic is slightly golden, remove it and the thyme and add the shallots instead.
Saute over low heat (level 9-10) for 1-2 minutes, add the barley and mix. Pour in white dry wine. While stirring, let the wine evaporate almost completely. Then pour in the vegetable soup stock so it barely covers the barley. Add some more soup stock as it evaporates. When the barley is ready, add mashed herbs and mix well. Add the goat cheese and mix again. Slightly torch a leaf of romaine lettuce with a blow torch and decorate.