Recipe of Favorite Pearl Barley Mushroom Risotto

Pearl Barley Mushroom Risotto.

Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, pearl barley mushroom risotto. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pearl Barley Mushroom Risotto is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It is easy, it is fast, it tastes delicious. Pearl Barley Mushroom Risotto is something that I've loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have pearl barley mushroom risotto using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pearl Barley Mushroom Risotto:

1. {Prepare 200 g of pearl barley,.
2. {Prepare 1 of onion, diced finely,.
3. {Make ready 2 of large cloves garlic, sliced very finely,.
4. {Make ready Handful of fresh parsley leaves, roughly chopped, few as garnish,.
5. {Make ready 8 g of dried Porchini mushrooms, larger broken to smaller pieces,.
6. {Make ready 1.25 litres of boiling water with 1/2 cube vegetable stock,.
7. {Prepare 1 of glug of white wine (optional),.
8. {Get of Sea salt and cracked black pepper to season,.
9. {Make ready 1 tbsp of vegetable oil,.
10. {Make ready 1/2 tbsp of salted butter.
11. {Take of 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 is going to wrap it up for this exceptional food pearl barley mushroom risotto recipe. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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