Orzotto is simply barley risotto -- so it's healthier. Now before I begin rambling about how to make a risotto and all that, I'm gonna share a nice story.
So my father taught me how to make risottos. He's taught me many food-related things because he knows how much I love it. He does a lot of things with the sole purpose of making me happy. I'm a very very lucky daughter, I know. Unfortunately I'm also a moody and immature little girl who throws tantrums on a regular basis. It must be horrible, doing everything you can to make someone happy, yet that person is just so f*cking difficult to please. So here's an apology, Dad. God knows I can't actually do it in real life without emptying out my insides and bursting into tears. I get frustrated at a lot of things, but I don't actually blame my father for any of it, because I know he tried his best and he just wants me to be happy.
My father taught me the basics of an excellent risotto. So the two secrets are patience (as with a lot of things) and a good stock. \Sorry for sounding like a total food snob but the cube stuff just won't do. The thing I love about a porcini mushroom risotto is you can simply use the broth left over from the soaking the dried porcinis -- so much simpler than slaving away for a proper stock.
Anyway, thanks, Dad, for teaching me how to make risottos. Here's a healthier version, watch out for your ever-expanding belly. He'll probably read this post as a good supporting father does, so I ask of him to not make me uncomfortable by reacting to this in front of me. No hugs and loving physical contact, and definitely not a word about this. Thanks. <3
To the rest of you, I hope you've skipped all that and just went to the recipe. Enjoy. The orange zest does wonders.
1 garlic clove, minced
1 small onion, finely chopped
1/2 glass white win
1 knob of butter
40g dried porcini mushrooms
zest from 1 large orange
Soak the dried porcini mushrooms in 1l of water. Take out and strain and reserve the liquid. Roughly chop the mushrooms and fry in a pan along with the minced garlic for a couple of minutes.
Fry the onion in a pan with a bit of oil until softened, but not colored. Add the rice and toss for a bit before adding the white wine and frying it for a couple of minutes until it evaporates. Add a ladle-full of the porcini broth and stir until it's all absorbed. Then keep repeating this process until the rice is cooked but al dente. Stir in the mushrooms. Add parmesan, orange zest and then stir in the knob of butter.