Step By Step Recipe: Pearl Barley Mushroom Risotto

Pearl Barley Mushroom Risotto, We need prepare 11 Ingredients And 4 Steps

Ok now How To Make Pearl Barley Mushroom Risotto

You can cook Pearl Barley Mushroom Risotto by using 11 ingredients and 4 steps. Here is how you achieve Pearl Barley Mushroom Risotto.

Ingredients of Pearl Barley Mushroom Risotto

1. Prepare 200 g of pearl barley,.
2. Prepare 1 of onion, diced finely,.
3. You need to prepare 2 of large cloves garlic, sliced very finely,.
4. You need to prepare Handful of fresh parsley leaves, roughly chopped, few as garnish,.
5. Prepare 8 g of dried Porchini mushrooms, larger broken to smaller pieces,.
6. Prepare 1.25 litres of boiling water with 1/2 cube vegetable stock,.
7. You need to prepare 1 of glug of white wine (optional),.
8. Prepare of Sea salt and cracked black pepper to season,.
9. Prepare 1 tbsp of vegetable oil,.
10. You need to prepare 1/2 tbsp of salted butter.
11. Prepare of Parmesan cheese, to grate over.

Pearl Barley Mushroom Risotto step by step

1. Add oil to a large saucepan and warm over a medium heat. Add the onions and a good grind of black pepper and softly cook them until translucent, stirring occasionally, this will take around 6-8 minutes. Add in a good pinch of salt and the garlic and fry for 10-15 seconds until fragrant..
2. Add the pearl barley and the white wine and combine everything together well, fry for around a minute whilst stirring to evaporate off the alcohol a little. Add in the dried mushrooms and pour in half a pint of stock (250ml) and stir. Once the stock has almost reduced, pour in another 250ml. Continue to simmer over a medium heat, stirring occasionally..
3. Continue this process of reducing down the stock and then adding another 250ml stock until the pearl barley is tender and cooked but still with a gentle bite to it. Right towards the end you may need to turn down the heat a smidge so the liquid reduces slower. Remove from the heat and add in most of the chopped parsley reserving a little as garnish. Add in the butter and gently stir through, to make the risotto beautifully creamy..
4. Serve up and garnish with more fresh parsley, salt and pepper to taste and a grating of quality Parmigianino Reggiano cheese. Enjoy! :).

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