Sausage Orzotto

I don’t know why we don’t hear of this northeastern Italian dish more often.  Everyone knows about risotto, but its cousin, orzotto, doesn’t seem to be as well known in North America.  I prefer it over risotto; it’s less finicky, better for you (a much higher source of fibre than short-grained starchy rice), and the texture is pleasingly chewy. 

When I plan on eating this on it’s own, I add the spinach; if I’m serving a vegetable side with it, I omit it.  Incidentally, beets are a great accompaniment.

       

2 c chicken stock mixed with 2 c water

200 g mild or hot Italian sausage, casings removed

1 medium onion, diced

2 cloves garlic, minced

2 t chopped fresh rosemary

¼ c white wine

¾ c pearl barley

1 bunch baby spinach (optional)

2 T grated Parmesan cheese

Freshly ground black pepper to taste

1 T extra virgin olive oil

Chopped parsley to garnish (optional)

Combine the chicken stock and water, and heat until hot but not boiling.  Cover and put aside.

In large dry saucepan over medium heat, brown whole sausages.  Brown on all sides, then transfer to cutting board and chop finely.  Return to saucepan, add the onion, and continue cooking until the onion is translucent, about five minutes.  Add the garlic and rosemary and cook for another minute. 

Add the barley, stirring through well until it’s well coated with the oil.  Add the wine and cook until absorbed.  Add all the stock/water mixture, bring to a good simmer, and continue cooking, uncovered, stirring often (no less than every five minutes) for 45 minutes.  By this time the barley should be tender, but the mixture should still be quite moist.

If using, add the baby spinach and stir through until wilted.

Remove from heat, add the Parmesan, black pepper, and the olive oil.  Stir through well, and serve, garnished with parsley if using.

Makes 3 servings.