Orzotto with black truffle and saffron
Ingredients for 4 people
50g of pearled barley per person, 1 onion, 1 clove of garlic, 1 carrot, 1 celery stalk, 5 flowers of saffron, 50g of black truffle, fine sea salt.
Wash the pearled barley to eliminate impurities, than drain. Put approximately 2 litres of water in a pot, bring to the boil, then put the flowers of saffron in.
Meanwhile, in a saucepan prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the cloves of garlic, the carrot and the celery finely diced. Add the pearl barley and let cook for 1 minute. Then add the hot water with the saffron, a spoon of salt and let boil for 25 min. (Add some hot water during the cooking, if too dry).
Put the Orzotto in a salad bowl and serve seasoned with sliver of black truffle.