Orzotto with peas and bacon - Untested

https://www.fattoincasadabenedetta.it/ricetta/orzotto/

For the broth

3 Tbsps. extra virgin olive oil

½ onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 l water

salt

For the barley

300g pearl barley

1 shallot, minced

50g bacon ends, rind trimmed, sliced thin into strips

150g fresh garden peas

100 ml white wine

50g grated Parmesan cheese, plus extra for serving

1 Tbsp. parsley or 1 tsp thyme or lovage

extra virgin olive oil

black pepper

1. First, prepare the broth. Heat the oil in a pan and sauté the chopped celery, carrot, and onion, until they are just starting to brown.
2. Add the water and salt, and cook partially covered for 30 minutes.
3. In a pan, render the bacon and drain the excess fat. Add a generous drizzle of oil and brown the shallot for a few minutes.
4. Add the peas and cook everything for 2 to 3 minutes.
5. Now add the barley and cook for 1 to 2 minutes, until it starts to brown and smell nutty.
6. Deglaze with the white wine and cook until it's almost all gone.
7. Only add enough broth to cover the barley, adding more as needed. Adding the broth in stages and occasionally stirring helps to release starches and makes for a creamier texture.
8. Once the barley is tender but still pleasantly chewy, stir in the grated Parmesan, herbs and a generous drizzle of olive oil.
9. Garnish with fresh ground black pepper.