Orzotto With Champignons

Preparation:

Preparation: Soak the barley in water for half an hour. Cut the onion and sauté it in the oil, then add the mushrooms cut into small pieces and, when the water from the mushrooms has evaporated, the barley, brown it stirring well, add the broth a little at a time and cook until the liquid will not have been almost entirely consumed (the appearance must be typical of risotto). Turn off the heat, add the Parmesan cheese, mix, leave to stir for a few minutes and serve.