Steps to Make Homemade Pearl Barley Mushroom Risotto

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pearl barley mushroom risotto. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pearl Barley Mushroom Risotto is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Pearl Barley Mushroom Risotto is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:

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

Instructions 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 with this special food pearl barley mushroom risotto recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!