Mushroom Barley Risotto

I discovered barley risotto in London, when a friend of mine went for a "fantastic" dinner in Portobello and she went for ages about this fantastic butternut squash risotto! So we tried and I have to say it was some good. But since my best dish has always been risotto with mushroom I decided to tried with barley this time. And I have to say is as good and cheaper too!

Shopping List 
for 4 people 

500 gr of pearl barley 
100 gr of dried mushroom
100 gr of fresh Portobello mushroom
  50 gr of parsley 
One  finely chopped onion
One clove of garlic 
Parmesan (as much as you like...the more the major) 
Olive oil (or butter if you prefer)
Salt & Pepper 

For the broth 
1 onion 
1 carrot 
1 leak 
1 celery 
1 vegetable stock cube
My mum personal trick to make a tasty broth is to add the crust of the parmesan (take of the wax though) 

Lets get on with it 
  1. Bring the broth to boil in medium saucepan
  2. Cook the onion and the garlic until translucent
  3. Add barley and add 2 cups of the stock
  4. Reduce heat and simmer until most of stock is absorbed, stirring frequently
  5. Keep adding stock 1/2 cup at a time
  6. In the mean time place the dry mushroom in a cup and pour boiling water (if you want you can use their water instead of the last cup of broth, it makes it more mushroomy) 
  7. Also you have to heat oil add mushrooms and cook with garlic and onion
  8. Add the cooked and the dried mushroom 
  9. Mix in parsley and parmesan
  10. Season with salt and pepperPubblica post

Eat it while is hot!

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