Mushroom Barley Risotto
Ingredients Yield: 4-6 servings- 250g (1 1/4c) Barley, pearled
- 1/2 small Onion, fine dice
- 1 clove Garlic, fine dice
- 60ml (1/4c) White Wine, dry
- 15g (1Tbsp) Butter
- 80g (1/2c) Mushrooms, fine dice
- 14g (1 pkg) Dried Mushrooms
- 15g (1/4c) Parmesan, grated
- 30ml (2Tbsp) Heavy Cream
- 1L (4c) Stock
Instructions
- Bring stock to a simmer and add dried mushrooms to rehydrate.
- In a wide pot, add enough oil to coat the whole base of the pot. Caramelize onions, mushrooms and garlic for a over medium-high heat. Add the dried mushrooms after they have rehydrated and are chopped.
- Add in barley and stir constantly to coat each grain with oil. Cook until the grains turn a white colour and you can hear some popping. Be careful to not toast the grains too much.
- Deglaze with white wine, stirring vigorously to scrape of the brown bits on the pan and until it is all absorbed.
- Now you can add stock a ladle at a time, letting the stock mostly absorb between additions. Repeat this for 15-20 minutes, until barley is cooked.
- Once the barley is cooked you can turn the heat off and add the rest of the ingredients, being butter, cream Should be creamy, if not just add a bit more stock or cream.
- Season with salt and serve!!
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