Risotto "harsh" from pearl barley with mushrooms

4 servings

60 minutes

Mushroom 'raw' risotto made from pearl barley is an interesting interpretation of the classic Italian dish using barley instead of traditional rice. This recipe is inspired by rustic cuisine, where simplicity and rich flavors of natural ingredients are valued. It combines earthy tones of mushrooms, the delicate texture of barley, and aromatic spices like nutmeg and garlic. The dish gains deep flavor from soy sauce and tomato paste, creating a rich, velvety consistency. Serving with parmesan and fresh parsley completes the harmony of flavors. This hearty, warming dish is perfect for cold evenings and for those seeking new culinary discoveries while staying connected to European culinary traditions.

Energy value per serving

• Calories: 497.6
• Proteins: 13g
• Fats: 27.2g
• Carbohydrates: 55.4g

Ingredients

• Pearl barley: 1 glass
• Champignons: 400 g
• Onion: 1 pc
• Garlic: 3 clove
• Nutmeg: 0.5 tsp
• Soy sauce: 2 tbsp
• Olive oil: 5 tbsp
• Tomato paste: 2 tbsp
• Parsley: 0.5 bunch

Cooking steps

1. In a deep skillet, heat 2 tablespoons of oil (butter can be used), and sauté the chopped garlic until light golden.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Garlic: 3 cloves

2. Add pearl barley and sauté it with garlic for a couple of minutes. Then pour in water, add salt, bring to a boil, cover with a lid and let it simmer on low heat. Cook until done according to the package instructions. Pre-soaking the grains may be required or not - it depends on the manufacturer.

   Required ingredients:

   • Pearl barley: 1 glass

3. Meanwhile, prepare the mushrooms. In the remaining oil, sauté the onion and add the chopped mushrooms. Sauté them until they release water, and once the water evaporates, the mushrooms will start to brown, turning golden. Add a little salt and nutmeg, pepper to taste.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Onion: 1 piece
   • Champignons: 400 g
   • Nutmeg: 0.5 teaspoon

4. Mix the cooked pearl barley with mushrooms in a saucepan, keeping them on low heat.

   Required ingredients:

   • Pearl barley: 1 glass
   • Champignons: 400 g

5. Add soy sauce and tomato paste, mix well. If necessary, you can add water; I added 0.5 cup for a smoother consistency.

   Required ingredients:

   • Soy sauce: 2 tablespoons
   • Tomato paste: 2 tablespoons

6. Let the finished dish rest and soak together for 5-10 minutes for better results. Serve with finely chopped parsley and Parmesan cheese.

   Required ingredients:

   • Parsley: 0.5 bunch

7. P.S. To bring the recipe closer to the original 'Risotto', you can cook pearl barley, considering the tips from the 'School'.