How to Make Ultimate Pearl Barley Mushroom Risotto

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, pearl barley mushroom risotto. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Pearl Barley Mushroom Risotto is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Pearl Barley Mushroom Risotto is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook pearl barley mushroom risotto using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pearl Barley Mushroom Risotto:

1. Take 200 g pearl barley,
2. Take 1 onion, diced finely,
3. Make ready 2 large cloves garlic, sliced very finely,
4. Make ready Handful fresh parsley leaves, roughly chopped, few as garnish,
5. Make ready 8 g dried Porchini mushrooms, larger broken to smaller pieces,
6. Get 1.25 litres boiling water with 1/2 cube vegetable stock,
7. Take 1 glug of white wine (optional),
8. Prepare Sea salt and cracked black pepper to season,
9. Make ready 1 tbsp vegetable oil,
10. Get 1/2 tbsp salted butter
11. Prepare Parmesan cheese, to grate over

Steps to make Pearl Barley Mushroom Risotto:

1. 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.
2. 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.
3. 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.
4. Serve up and garnish with more fresh parsley, salt and pepper to taste and a grating of quality Parmigianino Reggiano cheese. Enjoy! :)

So that’s going to wrap this up for this exceptional food pearl barley mushroom risotto recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!