Barley Risotto with Mushrooms
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
2
Description
Barley Risotto with Mushrooms
Ingredients
- Pearl barley - 4.9 oz
- Butter - 1.8 oz
- Parmesan Cheese - 2.5 oz
- Onion - 1.8 oz
- Dry White Wine - 2 fl oz
- Garlic - 1 clove
- Salted honey mushrooms - 7.1 oz
- Parsley - 1 sprig
- Chicken Broth - 13 fl oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cook the pearl barley until it's partially done, which usually takes about half an hour. Then, drain it in a colander.
Step 3
Finely chop the onion and garlic.
Step 4
Roughly chop the oyster mushrooms, leaving some of the smaller and most beautiful ones whole for garnish.
Step 5
In a deep skillet, heat the olive oil and half of the butter, then sauté the onion until it becomes translucent.
Step 6
Add the garlic and sauté for 30 seconds, then add the chopped mushrooms. Cook for 5–7 minutes.
Step 7
Add the pearl barley and sauté, stirring, for 5 minutes.
Step 8
Pour in the wine and simmer for 3 minutes to evaporate the alcohol, then add a ladle of broth.
Step 9
Continue to add the broth gradually, stirring the pearl barley with a spatula constantly for about half an hour. The barley should retain its shape and not become overly mushy.
Step 10
In a separate skillet, melt the butter and add the whole honey mushrooms, seasoning with salt and pepper.
Step 11
When the pearl barley is almost ready, add grated Parmesan cheese, stir, then taste and season with salt and pepper to your liking.
Step 12
Serve the barley risotto garnished with sautéed mushrooms and finely chopped parsley.
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