The recipes


Pearl Barley "Orzotto" with Porcini Mushrooms


Ingredients: 4 portions

  • Water for 17g of Mushroom stock 1
  • Pearl Barley 200
  • White Onion 40
  • Butter 25
  • Dry white wine 150
  • Grated Parmigiano Reggiano 50
  • Rosemary 1
  • Chives 1
Nutritional values
(per Portion):

ENERGY: 286 kcal
FAT: 10 g
CARBOHYDRATES: 36 g of which FIBRE 7 g
Mushrooms are rich in fibre and thermostable vitamins, such as the B group vitamins, which help transform food into energy and prevent weight gain.
How can you resist their appeal?
Combined with barley they give us a delicious and satisfying dish, but there is also room for an appropriately dosed amount of butter and Parmigiano Reggiano to provide a lot of taste and low fat.


Finely chop the onion and brown it in 25g of butter. Put the barley in the pot, salt and stir, pour in the wine and let it evaporate. Add the dried mushrooms and let them season for a few minutes (soak the dried mushrooms in warm water for 5 minutes). Then start adding ladles of the boiling stock obtained by adding 17g of Mushroom Stock and 1 litre of boiling water. When the barley is cooked, (after about 40 minutes), remove from the heat and stir in the Parmigiano Reggiano.
Add a pinch of pepper and very finely chopped rosemary and chives. Serve hot.