Forager's Mushroom Barley Risotto
- Nat
- Jan 24
- 6 min read
This barley orzotto is all about comfort. It combines earthy mushrooms and tender barley in a creamy, hearty blend. Infused with garlic and onion for that extra warmth. It is brightened up with a hint of lemon and fresh herbs, it’s the perfect dish to make you feel right at home. It’s simple, nourishing, and just a bit magical.
A quick food lesson time
Risotto is a creamy Italian rice dish that’s all about slow cooking and patience. With most rice recipes, you add the rice and choice of liquid to the pot and simmer all at once until the rice is soft and cooked completely. Risotto is when rice is cooked low and slow with the liquid of choice being added a little at a time.
Here’s the simple breakdown:
The rice: Risotto uses short-grain rice (usually Arborio, Carnaroli, or Vialone Nano). These grains have a lot of starch, which is key.
The method: Instead of boiling rice in a big pot of water, you:
Toast the rice gently in fat (butter or olive oil or both) .
then add warm broth a little at a time, stirring often.
Why?
Stirring releases the rice’s starch, which creates that natural creamy texture—no cream needed.
When the rice is tender but still slightly firm (al dente), you finish with butter, cheese (usually Parmesan), and a splash of lemon juice helps to brighten up the dish.
What risotto is NOT:
It’s not mushy rice soup.
It’s not dry rice.
It’s not rushed.
What it should be is creamy, rich, and balanced while being comforting and elegant at the same time
Let's talk about orzotto
While risotto is made with rice, orzotto is made with barley. They are both Italian dishes and cooked with the same method.
Risotto is cooked with rice
Orzotto is cooked with barley
Now, if you are like me and haven't used barley frequently in recipes you may find yourself a little confused in the grocery store. There are different types of barley. We want pearled barley for this recipe. If you want to know more about the various types or barley and what they are used for you can continue reading and I'll explain.
Different types of barley
Barley is one of those quiet powerful grains. It’s been feeding humans for thousands of years, yet most of us only encounter it occasionally—usually floating around in soup. If you’ve ever stood in the grain aisle wondering which barley to buy (or why there are so many kinds), this guide is for you.
Let’s break down the main types of barley, what makes each one different, and how to actually use them in real cooking.
1. Hulled Barley (Whole Barley)
Hulled barley is the least processed form of barley. The inedible outer husk has been removed, but the bran layer remains intact.
Texture: Very chewy and hearty
Nutrition: Highest in fiber and nutrients
Cook time: 45–60 minutes
Best uses: Soups, stews, grain bowls, rustic dishes
Because it keeps its bran, hulled barley has a deeper, nuttier flavor and a more substantial bite. It’s great when you want something filling and wholesome, but it’s not ideal if you’re short on time or looking for a creamy texture.
2. Pearled Barley (Most Common)
Pearled barley is the type you’ll see most often in stores and recipes. The bran layer has been polished off, which shortens the cooking time and creates a softer grain.
Texture: Tender but still pleasantly chewy
Nutrition: Less fiber than hulled barley, still nutritious
Cook time: 25–35 minutes
Best uses: Orzotto, risotto-style dishes, salads, soups
If a recipe simply says “barley,” it almost always means pearled barley. This is the go-to choice for creamy, stovetop dishes like orzotto.
3. Quick-Cooking Barley
Quick-cooking barley is usually pearled barley that’s been partially cooked, steamed, or rolled to reduce cooking time.
Texture: Soft, less chewy
Nutrition: Lowest fiber content
Cook time: 10–15 minutes
Best uses: Fast soups, weeknight meals
This type is convenient, but it breaks down more easily. It’s not a great choice for dishes where you want structure or a creamy-but-distinct grain.
4. Barley Grits
Barley grits are made by cracking whole barley kernels into smaller pieces.
Texture: Creamy when cooked
Cook time: Similar to grits or porridge
Best uses: Hot cereal, savory breakfast bowls, porridge-style dishes
Think of barley grits as barley’s answer to polenta or steel-cut oats.
5. Barley Flour
Barley flour is made by grinding dried barley into a fine powder.
Best uses: Baking (usually blended with other flours)
Important note: Low gluten
Barley flour adds a mild sweetness and nutty flavor, but it doesn’t rise well on its own. It’s best used in combination with wheat or other flours.
6. Barley Flakes
Barley flakes are rolled barley, similar in appearance to rolled oats.
Texture: Soft when cooked
Cook time: Quick
Best uses: Porridge, granola, baking
They work well in breakfasts and baked goods where you want a gentle chew and mild flavor.
How to Choose the Right Barley
If you’re not sure which type to use, this quick guide helps:
Creamy dishes (like orzotto): Pearled barley
Soups and stews: Hulled or pearled barley
Fast meals: Quick-cooking barley
Breakfasts: Barley flakes or barley grits
Baking: Barley flour (blended with other flours)
Barley is versatile, affordable, and deeply satisfying once you know how to use it. Whether you’re cooking something cozy and slow or quick and practical, there’s a type of barley that fits the job.
Now, let's talk about mushrooms!
You can choose a combination of any of these if you don't already have a favorite.
Classic/common
Porcini (fresh or dried) – Top tier. Deep, woodsy, almost meaty. You can use dried porcini + soaking liquid
Cremini (baby bellas) – Reliable, affordable, and very risotto/orzotto-friendly.
Portobello – Rich and savory; great if you want a heartier, almost steak-like feel.
Fancy but still approachable
Chanterelles – Slightly peppery, buttery, and elegant.
Morels – Nutty and luxurious; incredible in spring risotto/orzotto with lemon or thyme.
Hedgehog mushrooms – Firm, nutty, and excellent texture if you can find them.
Delicate & silky
Oyster mushrooms – Soft, silky, and absorb flavor beautifully.
Maitake (hen of the woods) – Crispy edges when sautéed first, deep umami flavor.
Shiitake – Savory and smoky; remove the stems and slice thin.
Pro tip (this is a chef move)
Use a mix:
One meaty mushroom (porcini, cremini, maitake)
One silky or aromatic mushroom (oyster, chanterelle)
Always:
Sauté mushrooms separately first until browned
Salt them early and add them back to the recipes near the end so they stay flavorful, not soggy
Forager's Mushroom Barley Risotto
Ingredients:
2 TBS butter, divided
½ onion, minced or 1 large shallot, minced
4 cloves garlic, minced
16 oz mushrooms, sliced or chopped see section above
3½ cups good-quality vegetable broth or mushroom stock
1 cup pearled barley
To Garnish:
Squeeze of lemon juice
Chopped cilantro or parsley
Freshly grated Parmesan cheese
Directions:
Prep your ingredients:
chop the onion or shallot, mince the garlic, and slice the mushrooms.
In a large skillet, heat a drizzle of extra virgin olive oil and 1 TBS butter. Once the pan is hot, sauté the mushrooms and onion.
Remove the mushrooms and onions once soft and set aside.
Add the barley to the pan and remaining 1 TBS of butter
Add the garlic, toss around frequently making sure the garlic doesn't burn.
After about 3 minutes gradually add the warm broth, one ladle at a time, stirring frequently until the barley absorbs the liquid.
Continue cooking until the barley is tender and creamy,
about 30-40 minutes.
Once the barley is finished add the mushrooms back in, to heat.
Remove from heat and stir in a bit of butter and Parmesan cheese.
Serve in bowls and garnish with a squeeze of lemon juice, chopped cilantro or parsley, and freshly grated Parmesan.
To make this a complete meal you can serve with roasted vegetables and add some beans or serve with your favorite baked/roasted chicken, favorite fish, shrimp, or seared scallops.
The magical properties of the ingredients
Onion/Shallot:
Often associated with protection and healing. Onions are believed to ward off negative energy and promote clarity and insight.
Garlic:
Known for its protective properties, garlic is thought to repel negativity and bring good health. It’s also linked to strength and purification.
Mushrooms:
Often connected with transformation and resilience. Mushrooms are seen as symbols of renewal and spiritual growth, often tied to the earth and the unseen world.
Barley:
Considered a symbol of abundance and prosperity. Barley is linked to fertility, nourishment, and the cycle of life.
Vegetable Broth/Mushroom Stock:
These are both nourishing and grounding, supporting healing and vitality. They’re also linked to the element of water and emotional balance.
Lemon Juice:
Associated with purification, clarity, and positivity. Lemon is often used to cleanse and uplift energy.
Cilantro/Parsley:
Both herbs are linked to healing and protection. Cilantro is often associated with cleansing and detoxifying, while parsley is known for its protective and healing properties.
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