Mario Batali: Mushroom Orzotto

Mario Batali makes Mushroom Orzotto at the 2007 Classic in Aspen

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[MUSIC] The next thing we're gonna make is Orzotto and what we're going to use is barley called Orzo. What you want to do is you want to take this. You wanna put it in cold water, you wanna put it up to a boil, boil it for about 20 minutes and then just drain it and let it cool. That makes it easier to cook. Then what you wanna do is start your [UNKNOWN]. So now I'm gonna take these onions, and again just one knife or two knives in the house is all you need. Some extra virgin olive oil. That would be one tablespoon. [LAUGH] All cookbook authors lie. All the diet people they're lying too. There's just no way to get around it. So I have some porcine and I have [UNKNOWN]. But it could be any mushroom. Most importantly though we're gonna use a little porcini. I'm gonna take about three cloves of garlic and I'm just gonna slice it thin. Why do I slice it as opposed to putting it through one of those torture device? I don't know why anybody owns a garlic press, but if you do, maybe you can tell me later why. Alright, so now, we've got our onions going, we've got our barley blanched, we have nice chicken stock just shimmering here. You can see it's, that's almost a little high. Important, just like in the world of risotto, if it's boiling hard, and you put stock in there continuously, what you're going to do is you're going to end up breaking either the rice grain or the orzo grain. And you don't want it to break. You want it to retain its integrity, so that it has a kind of al dente touch. I'm gonna take these porcinis, and these [FOREIGN], and put em in. I'm gonna season the mushrooms, cuz I want them to start giving out their liquid. Salt is something that immediately starts things to exude their liquid. Good? Or bad that's going like that the mushrooms are starting to sweat they've lost a little bit of their natural kind of white sheen still maybe a little bit more I'd go but I'm going to go with that. Put the barley in the pan, I'm going to go with the purple barley and say that's what I would recommend anyway. You're probably going to get a slightly nuttier flavor with this being the dark kind of I would say that this probably has more husk on it That's my bet. So we're gonna add about a cup and a half of that and then we're gonna do the traditional risotto step which is to say that we want to just cover it. The reason that you cook risotto in its way is that you want it to be almost on the edge of that evaporative point where the grain is now sucking for air at the very top of it And what that does is, that gives it that ability to pull in more. It becomes more porous and it absorbs more of that flavor and more of that liquid. It will also go over that way, so you have to be very careful. Because as you're doing this, it has a tendency, if you're not careful at the end, to leave too much liquid in there. And then you feel like you have to cook it out to get the right texture. So it's better to have a little too little, than a little too much. Because by the time it's absolutely perfect, you have to take it off the heat or you'll destroy it. So now, we're miraculously getting close on here. I'm gonna take a little bit of the broth and add almost too much, right. Take it off the heat. We're gonna add a handful of parmigiano reggiano. How could I go wrong? [LAUGH] And just stir it through Like so. Remember, now that we've added the cheese, it will not go back on the heat. But what I'm going to add is just another drizzle to tablespoon one. And stir that through like that. Last test. I'm going to stir it like that. And just that amount of liquid coming out is what you want to see. It's not a bowl of soup but it is kinda oozing out in the right way. [APPLAUSE] [MUSIC]
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Mario Batali: Mushroom Orzotto


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