Orgetto with Forest Mushrooms by Microbrasserie Le Presbytère
A local alternative to risotto, orgetto highlights locally grown barley and the flavors of our forests. Chef Isabelle Dupuis, from Microbrasserie Le Presbytère in Mauricie and the grand winner of the Prix restaurateur Aliments du Québec au menu 2025, shares her recipe for orgetto with Québec forest mushrooms—a creamy and comforting dish.
This recipe was filmed as part of the web series Derrière le menu, which showcases local chefs who cook with products from Québec.
Preparation time
15 minutes
Cooking time
35 minutes
Serving
4
Choosing the Right Barley: A Detail That Changes Everything
Although hulled barley is higher in fiber and minerals, it keeps a firmer, chewier texture. In contrast, pearl barley, which is more polished, releases more starch during cooking. This gives orgetto its smooth, creamy texture—very similar to risotto.
Another advantage:
- Pearl barley → cooking time of about 30 minutes
- Hulled barley → cooking time of about 45 minutes
For a smooth and creamy orgetto, pearl barley is the ideal choice.
