Mushroom barley risotto
Pearl barley has chewy texture and a nutty flavor. It’s a delicious grain that can be used in a number of ways AND it’s nutritious with lots of fiber and a number of trace minerals like selenium, manganese and phosphorus.
Risotto is real Italian comfort-food, whether it’s served as dinner for two or as a big family feast, it’s always satisfying.
The foundation to this creamy, chewy mushroom barley risotto, is:
- High-quality ingredients, we buy our Parmesan and stock from Cremalat, an authentic Italian importer.
- Warm stock; heat the stock in another pot and keep it warm in the meantime. For the perfect consistency, it is important to add the stock step by step and only when the liquid has totally been absorbed.
- Risotto should be stirred every now and again.
- Add lots of Parmesan, not only adds it flavor, but it also gives the risotto the right consistency.
1 tablespoon olive oil
1 onion, finely chopped
250 grams button mushrooms, sliced
225 grams pearl barley
120 millimeter white wine
2 cubes chicken stock
1 liter boiling water
115 grams parmesan cheese, finely grated
1 teaspoon sage
Salt, to taste
Pepper, to taste
Prepare all your ingredients.
Heat the stock in a small saucepan over very low heat.
Heat a large saucepan over medium heat. Add the olive oil and onion and cook for 1 minute. Add the mushrooms and cook, stirring frequently, for 10 minutes. Or until the onions have softened and the mushrooms have browned and released their juices.
Increase the heat and stir in the barley; cook, stirring, for 1 minute. Pour in the wine and cook for a further 5 minutes or until the wine has absorbed. Gradually add the stock, ¼ cup at a time, stirring constantly, allowing the liquid to be full absorbed before adding more.
Cook for 30 minutes or until the barley is al dente. Stir in the parmesan and sage; taste and season to taste. Remove from the heat and serve immediately.