Beetroot orzotto with mushroom and granny smith
Servings Prep Time
4doses 1h
Cook Time Passive Time
45min 8h
Servings Prep Time
4doses 1h
Cook Time Passive Time
45min 8h
Ingredients
  • 1bowl barleypreviously soaked some 8h
  • 2 e 1/2bowl water
  • 11cm strip kombu seaweed
  • 2 red onioncut in small brunoise
  • 1stalk celerythinly sliced
  • 200g fresh mushroomsI used marron, but you can also use boletus or tricholomas (both have a more intense flavor)
  • 1 beetrootaproximately 70g
  • 1tbsp sesame oil
  • 1tbsp toasted sesame oil
  • 2tbsp mirin
  • 1tbsp umeboshi vinegar
  • 1tea spoon umeboshi paste
  • 10g fresh rosemary
  • 10g fresh thyme
  • 1 granny smith apple
  • 250ml oat drink
  • 1tbsp arrowroot flour
  • 1colher sopa brewer’s yeast
  • 1colher sopa sea salt
Instructions
  1. In a pressure cooker, place the soaked barley, water, and strip of kombu. Close the pan and place on a high heat. When with pressure, lower the heat to a minimum and cook for 35 minutes.
  2. Peel the beetroots and cut it in cubes. Put it in a pot with boiling water, and a sprig of rosemary, and cook for about 30 minutes.
  3. Preheat the oven to 90 degrees. Clean the mushrooms with a damp cloth. Reserve half of them. The rest, cut in 4, in slices, and arrange in a tray. Bake in preheated oven for 35 minutes.
  4. In a frying pan, add the chopped onion and celery. Put in a strong flame and let the vegetables to release its juice. Add the sesame oil (plain and toasted), finely chopped rosemary, thyme leaves and salt and continue stirring.
  5. Apart, finely chop the remaining mushrooms.
  6. When the onion and celery are already well sautéed, add the mirin, and the umeboshi vinegar. Wrap well and add the chopped mushrooms. Let it simmer for about 8 minutes and turn off after that time.
  7. When the beetroot is already cooked, turn off the fire and remove the water from its cooking (keep a part of it). Mash with the blender until a smooth cream is obtained.
  8. Dilute the arrowroot flour and brewer’s yeast in the vegetable drink. Mix with the beetroot cream and bring to boil until thick (about 2 minutes).
  9. Add the beetroot cream to the mushroom sautée and add the cooked barley as well (remove the kombu seaweed).
  10. Wrap for a few minutes, on low heat. If it seems too dry, add water from the beet cooking.
  11. Add the umeboshi paste. Turn off when the mixture is creamy and homogenous.
  12. Cut the apple into slices and rinse it in salted water.
  13. Serve the orzotto with a few slices of apple and the mushrooms in the oven to garnish. Chop more thyme and rosemary and place over the plate. I also took advantage of the thyme blossoms, which, besides being tasty, gave a more elegant look to the dish.
  14. On the plate, I also added a bit of a cabbage pickle! TOP! 😉