Pearl Barley Risotto with Mushrooms
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Pearl Barley Risotto with Mushrooms
Ingredients
- Pearl barley - 3.5 oz
- Porcini Mushrooms - 1.4 oz
- Oyster Mushrooms - 1.1 oz
- Morels - 0.5 oz
- Pickled Chanterelles - 0.4 oz
- Olive Oil - 0 fl oz
- Apple Wine - 40 tablespoons
- Shallot - 0.4 oz
- Carrot - 0.4 oz
- Cream - 0 fl oz
- Parmesan Cheese - 0.4 oz
- Mushroom seasoning - 3 fl oz
- Salt - to taste
- Parsley - 1 sprig
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Dice the shallot and carrot into small cubes. Clean and rinse all the mushrooms. Mix and start sautéing in a saucepan with a small amount of oil. After a few minutes, add the shallot, carrot, and rosemary. Stir. Sauté until the mushrooms are cooked. Set aside a few mushrooms.
Step 2
Carefully pour in the wine, allowing it to evaporate. Add the mushroom broth. Let the liquid reduce by half, then add the pearl barley, cream, parmesan, and salt. Season with pepper. Stir the ingredients and leave on medium heat for a few more minutes.
Step 3
Before serving, garnish the risotto with mushrooms and chopped parsley.
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