Pearl Barley Mushroom Risotto
Pearl Barley Mushroom Risotto

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pearl barley mushroom risotto. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pearl Barley Mushroom Risotto is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Pearl Barley Mushroom Risotto is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook pearl barley mushroom risotto using 11 ingredients and 4 steps. Here is how you can achieve it.

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

So that’s going to wrap it up for this special food pearl barley mushroom risotto recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!