2013-03-07

Recipes for greccotto, perlotto, orzotto

Recipes for greccotto, perlotto, orzotto
Author:
Category
Second courses
Ingredients
  • 1 cup buckwheat
  • 100 g fresh champignons or white mushrooms (dried)
  • 500 g broth
  • 5 st. l. cream
  • 80 g parmesan cheese
  • 1 st. l. butter
  • 3 art. l. olive oil
  • 150 ml white wine
  • 3 garlic cloves
  • 1 sprig thyme
  • 1 onion
  • Salt, pepper to taste
  • 150 g white mushrooms, dried
  • 200 g buckwheat
  • 500 g broth
  • 300 g braised duck
  • Salt, pepper, parsley to taste
  • 70 g parmesan cheese
  • 1 st. l. butter
  • 150 g olive oil
  • 100 g onion
  • 300 g barley
  • sprig of thyme
  • Bay leaf
  • 1 shallot
  • 3 garlic cloves
  • 1 leek (white part)
  • 150 ml white wine
  • 50 g butter
  • 80 ml cream
  • 600 ml stock (fish, vegetable, chicken or beef)
  • 30 ml olive oil
  • 70 g parmesan cheese
  • 1/2 tsp. chopped parsley, coriander, tarragon, mint
  • 1 lemon
  • Sea salt and freshly ground pepper to taste
  • 2 tbsp. l. olive oil
  • 1 cup onion, minced
  • 1.5 cups orzo
  • 1/2 cup dry white wine
  • 3 cups chicken broth
  • 1/2 cup frozen peas
  •  1/3 cup grated parmesan cheese
  •  2 tbsp. l. fresh basil, chopped
  • 1 hour l. lemon peel
  • 1/4 cup heavy cream
  • Juice of 1 lemon
  • Salt and freshly ground black pepper to taste
Greciotto, perlotto, orzotto are prepared using the same technology as risotto, but instead of the main component - rice - they use buckwheat, pearl barley and orzo paste.

Recipe cooking recipes greccotto, perlotto, orzotto


1

Finely chop the onion and garlic and fry in a mixture of olive oil and butter. Then add chopped mushrooms.

2

Salt, pepper. After 2 minutes, add buckwheat.

3

Reduce the fire, let the buckwheat warm up in the pan (2-3 minutes). Then slowly pour in the broth.

4

Once the liquid has evaporated, add the broth again, stirring constantly.

5

After 12-15 minutes, when the buckwheat is almost ready, pour wine into the pan.

6

Let the guilt boil away.

7

Add grated cheese and cream.

8

Hold for another 1-2 minutes on fire.

9

Soak dried mushrooms for 15-20 minutes in hot water.

10

Sauté the onion in a mixture of olive oil and butter until the onion is translucent. Then add mushrooms.

11

Salt, season with spices.

12

Add buckwheat. Warm it up a little by lowering the heat. Then start adding the broth little by little.

13

As soon as the liquid evaporates and is absorbed into the buckwheat, add a little broth again, stirring constantly.

14

When the buckwheat is almost ready (after 12-15 minutes), add pieces of duck, grated cheese.

15

Keep the greccotto on fire for a couple more minutes.

16

Sprinkle with chopped parsley and serve.

17

Soak barley for an hour, then boil until al dente with a sprig of thyme, a few bay leaves and salt.

18

Cut the shallots, garlic and the white part of the leek into cubes and fry with olive oil.

19

Add barley and stir. When barley warms up, add white wine and cook further. Then add butter and broth, boil down.

20

Add the cream and continue to cook the perlotto until the cream thickens.

21

Before serving, add spices, cheese and lemon juice.

22

Heat olive oil in a heavy bottomed saucepan over medium heat.

23

Add onion and sauté until translucent and fragrant.

24

Add orzo and cook for 2 minutes, stirring occasionally.

25

Add wine and simmer orzo until completely absorbed.

26

Gradually add chicken broth, stirring constantly.

27

Bring to a boil, reduce heat and cover. Simmer for 8 to 10 minutes until the liquid is almost completely absorbed and the grits are soft. Then remove the orzotto from the heat.

28

Add peas, parmesan, basil, lemon zest, cream and lemon juice.

29

Salt and season with pepper to taste.

  • Main courses

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