A winter bowl from our childhood kitchens
Italy may be synonymous with pasta, yet the Veneto – like Piedmont and Lombardy – carries a quieter truth: this is risotto land. But in the northern countryside, especially across the Alpine edges of Friuli‑Venezia Giulia and Trentino‑Alto Adige, another grain has long held its place at the table: barley. Used in hearty soups and in ‘orzo-tto’ (a risotto‑style preparation shaped by both Italian and Austrian traditions), barley is more typical of the colder, mountainous parts of northern Italy, especially the areas bordering the Veneto.
Every so often, our mums would take a small detour from the classic risotto and borrow that Alpine tradition, swapping rice for barley. That simple switch transformed the dish into something even more comforting: creamier, earthier, and somehow more “winter” than risotto ever could be. As children, we loved those evenings – the slow bubbling pot, the smell of soffritto, the way barley turns velvety when cooked patiently. It felt like a treat disguised as dinner.
Why ‘orzotto’? And why barley?
In Italy, barley is called orzo, which can be confusing if you’re used to thinking of “orzo” as a tiny pasta shape. Here, orzo means the grain itself, and orzotto is simply a risotto-style dish made with barley instead of rice. You’ll sometimes see it written as “barleyotto”, but we still prefer the traditional name, it feels truer to its roots.
Because the word orzo can be misleading outside Italy, we call this recipe ‘barley orzotto: a small linguistic bridge between the two worlds.
A dish of cucina povera
The combination of barley and potatoes is a classic of cucina povera: humble ingredients, deeply nourishing, and perfect for cold evenings. This version is especially close to our hearts.
It’s Agnes’ favourite, the kind of dish that tastes like home, like the Veneto countryside in winter. The rosemary, though, is pure Fabio. He grew up loving its scent, especially when his mum would send him to the neighbours’ plants to pick a sprig for dinner.
Those small memories shape this dish: barley for comfort, potatoes for sweetness, rosemary for warmth.
Plus a small touch from our present-day Venetian kitchen: a crispy potato topping and a hint of lemon powder (which is so easy to make) that brighten the dish while staying true to its humble spirit.
A winter bowl that rewards patience
Barley takes a little longer than rice to cook, but that’s part of the charm. This is a dish that invites you to slow down – to stir, to taste, to let the grains soften at their own pace.
And once it’s ready, you can add a few touches that make it feel special:
- Crispy potato topping: sauté small potato cubes in vegetable oil on a high heat until golden and crispy. Drain on kitchen paper.
- Lemon powder (optional but magical): peel an unwaxed lemon, dehydrate the peel for 3 hours at 80°C, then blitz into a fine powder. It keeps for about 6 months and adds a fragrant lift without acidity.
These little additions turn a humble orzotto into something quietly elegant, the kind of dish that feels both rustic and refined.
Bring it to the table while it’s still gently bubbling, and let everyone help themselves.
Rustic barley orzotto with potato and garden rosemary
Serves 4
- 800g potatoes, peeled and diced into 2cm cubes
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 360g pearl barley
- Leaves from 6 rosemary sprigs, finely minced
- 2 litres vegetable stock, kept hot
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter (45g)
- 150 ml white wine
- Salt and black pepper to taste
To garnish
- 200g potatoes, peeled and diced into 1cm cubes
- 1 tbsp vegetable oil
To garnish (optional but highly recommended)
- 1 unwaxed lemon
Directions
1. Make the lemon powder garnish (optional)
Peel an unwaxed lemon, dehydrate the peel for 3 hours at 80°C, then blitz it into a fine powder. It keeps for about 6 months and adds a fragrant lift without acidity. Even a tiny pinch on top transforms the dish, so we warmly recommend it. Just be mindful of timing, as this needs to be prepared in advance.
2. Parboil the orzotto potatoes
Bring a pot of water to a boil. Add the potatoes for the orzotto and parboil for 5 minutes. Drain well and set aside.
3. Prepare the base
Warm a the extra virgin olive oil in a wide pot over medium-low heat. Add the sliced onion with a pinch of salt and cook slowly until soft and translucent, about 8-10 minutes. Stir in the minced garlic and cook for a minute.
4. Toast the barley
Add the pearl barley and stir well so every grain is coated. Toast for 2-3 minutes until it smells nutty. Raise the heat to medium.
5. Deglaze with wine (use the same amount of stock if you do not want to use wine)
Pour in the white wine (or stock) and let it simmer until mostly absorbed.
6. Cook like a risotto
Begin adding the hot vegetable stock, one or two ladlefuls at a time, stirring occasionally and letting the barley absorb the liquid before adding more. Cook for 10 minutes. You can half cover the pot with a lid too.
7. Add the potatoes and finish cooking.
Add the parboiled potatoes to the pot and carry on cooking and adding stock at need. Continue cooking for additional 25 minutes for the barley to be tender but still pleasantly chewy and the potatoes to be cooked but still retaining their shape.
8. Make the crispy potato topping
In a small pan, warm the vegetable oil over medium-high heat. Add the potatoes for the garnish and sauté until golden and crisp on all sides. Transfer onto some kitchen paper and season lightly with salt.
9. Finish the orzotto with butter
Turn off the heat and stir the unsalted butter (45g) and chopped rosemary into the orzotto. Taste and adjust seasoning.
10. Rest and serve
Let the orzotto sit for 2 minutes so it settles into a velvety consistency. Serve topped with the crispy potatoes and a thread of olive oil. Sprinkle with extra rosemary if you like.
Optional: add a pinch of lemon powder for a fragrant lift.
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