Pearl Barley Mushroom Risotto.
Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, pearl barley mushroom risotto. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Pearl Barley Mushroom Risotto is one of the most favored of current trending meals in the world. It's easy, it's quick, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Pearl Barley Mushroom Risotto is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have pearl barley mushroom risotto using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pearl Barley Mushroom Risotto:
- {Get 200 g of pearl barley,.
- {Prepare 1 of onion, diced finely,.
- {Get 2 of large cloves garlic, sliced very finely,.
- {Get Handful of fresh parsley leaves, roughly chopped, few as garnish,.
- {Take 8 g of dried Porchini mushrooms, larger broken to smaller pieces,.
- {Take 1.25 litres of boiling water with 1/2 cube vegetable stock,.
- {Get 1 of glug of white wine (optional),.
- {Get of Sea salt and cracked black pepper to season,.
- {Get 1 tbsp of vegetable oil,.
- {Take 1/2 tbsp of salted butter.
- {Prepare of Parmesan cheese, to grate over.
Steps to make Pearl Barley Mushroom Risotto:
- 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..
- 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..
- 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..
- Serve up and garnish with more fresh parsley, salt and pepper to taste and a grating of quality Parmigianino Reggiano cheese. Enjoy! :).
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