Equipment
Ingredients
Herb Puree
- 100 g watercress, tough stems removed
- 100 g spinach, washed and dried
- 30 g flat-leaf parsley, leaves and tender stems only
- 15 ml extra virgin olive oil
- 30 ml water, ice cold
Orzotto Base
- 900 ml vegetable stock, warm
- 15 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 2 garlic, minced
- 250 g pearl barley, rinsed
- 120 ml dry white wine
Finishing
- 40 g unsalted butter, diced and chilled
- 60 g vegetarian hard cheese, finely grated
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a medium saucepan of salted water to a boil. Prepare a mixing bowl filled with ice water nearby.
Drop the watercress, spinach, and parsley into the boiling water to blanch for exactly 30 seconds to lock in their bright color.
Using a slotted spoon, immediately transfer the blanched greens into the ice water bath to stop the cooking process.
Drain the chilled greens and squeeze out as much excess water as possible. Place them in a blender with 15ml of olive oil and 30ml of ice-cold water. Blend until completely smooth, scraping down the sides as needed. Set the puree aside.
In a separate saucepan, warm the vegetable stock over low heat and keep it at a gentle simmer. You do not want it boiling, but it must be hot.
In a large skillet, heat the remaining 15ml of olive oil over medium heat. Add the diced onion and sweat until softened and translucent, about 5 minutes.
Add the minced garlic and pearl barley to the skillet. Stir constantly to coat the barley in the oil, toasting the grains until the edges turn slightly translucent and they emit a nutty aroma.
Pour in the dry white wine to deglaze the skillet. Stir continuously until the wine has been entirely absorbed by the barley.
Begin adding the hot vegetable stock one ladle at a time. Stir frequently, allowing each addition of stock to be mostly absorbed before adding the next. Adjust heat to maintain a gentle simmer. Continue this process until the barley is tender but retains a pleasant chew, which will take 30 to 35 minutes.
Remove the skillet entirely from the heat. This is crucial to prevent the herbs from cooking further and losing their color. Fold in the reserved green herb puree.
Perform the mantecatura: rigorously stir in the diced cold butter and grated cheese. Beat the mixture with a wooden spoon until it emulsifies into a creamy, glossy sauce that suspends the barley grains.
Taste and season with kosher salt and freshly cracked black pepper. Cover the skillet and let the orzotto rest for 5 minutes before serving to allow the starches to relax.
Chef's Notes
- Orzotto uses the traditional risotto technique but replaces arborio rice with pearl barley. Barley releases starch more slowly and retains a satisfying, robust chew that holds up well against vibrant greens.
- Blanching the herbs destroys the enzymes that cause them to brown when exposed to oxygen or heat, ensuring your dish maintains a striking, restaurant-quality emerald hue.
- True Italian Parmigiano-Reggiano uses animal rennet. To keep this recipe strictly vegetarian, seek out high-quality hard cheeses explicitly labeled as vegetarian.
- Do not skip the resting phase. Allowing the orzotto to rest for 5 minutes off the heat after the mantecatura allows the sauce to thicken perfectly without becoming gummy.
Storage
Refrigerator: 3 days — Store in an airtight container. The vibrant green color may fade slightly after the first day, but the flavor will deepen.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of vegetable stock or water to restore the creamy texture.
