Mushroom and barley 'risotto'
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
2
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Cuisine
International, Vegetarian
Mushroom and barley 'risotto'
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A delicious and umami-laden mushroom and barley 'risotto'.
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Ingredients
- porcini mushrooms about 15g - soaked in 1 cup of boiling water, dried, 1/2 cup
- ½ onion finely chopped
- 2 cloves garlic crushed
- 1 T olive oil
- 1 cup pearl barley
- ½ cup white wine dry
- 3 cups chicken stock or vegetable stock, made from Nomu Fond
- 2 T butter
- 200 g mushroom mixed exotic, chopped
- 2 t thyme finely chopped
- Parmesan Cheese grated, to serve
Instructions
- Soak the dried mushrooms in 1 cup of boiling water for about 20 minutes. Drain and reserve the liquid. Roughly chop the soaked mushrooms.
- Place the mushroom stock and the chicken/vegetable stock in a small pot and heat this, keeping it warm on the stove as you make the dish.
- In a heavy-based pot, heat the olive oil and gently sauté the onions for about 5 minutes to soften. Add the garlic and briefly cook.
- Add the barley stirring to coat all the grains and cook for about a minute. Add the wine, porcini mushrooms and thyme, and cook until most of the wine has evaporated.
- Add the hot stock to the barley mix one ladle at a time stirring frequently.
- While the barley is cooking, heat the butter in a non-stick frying pan and fry the fresh mushrooms until they just start to turn golden and set aside.
- Keep adding the stock until the barley is cooked through but still has a bite – this will take about 30 minutes. Add the cooked mushrooms 3 minutes before the end.
- Serve with grated Parmesan cheese.
Notes
- Add a tablespoon of cream or butter at the end to make it more indulgent
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