Barley risotto with mushrooms
2 servings
60 minutes
Barley risotto with mushrooms is an unusual take on a classic Italian dish. Inspired by traditional cuisine but adapted using barley instead of rice, this dish boasts a rich flavor and creamy texture. The mushrooms add a forest aroma, while white wine and parmesan reveal depth of taste. Preparation requires patience: gradually adding broth allows the grain to absorb maximum flavor while remaining tender yet firm. This risotto is perfect for autumn evenings or cozy family lunches, and its elegant presentation with whole sautéed mushrooms makes it worthy of a festive table. Combining simple ingredients and culinary skill, it becomes not just food but art on a plate.
1
Prepare all the ingredients.
2
Boil the pearl barley until half-cooked, usually it takes about half an hour. Then drain it in a sieve.
- Pearl barley: 140 g
3
Chop the onion and garlic finely.
- Onion: 50 g
- Garlic: 1 clove
4
Chop the mushrooms coarsely, leaving some small and the most beautiful ones whole for decoration.
- Honey fungus (honey mushrooms): 200 g
5
In a deep skillet, heat olive oil and half of the butter, and sauté the onion until translucent.
- Olive oil: 30 ml
- Butter: 50 g
- Onion: 50 g
6
Add garlic, fry for 30 seconds, then add chopped mushrooms. Fry for 5-7 minutes.
- Garlic: 1 clove
- Honey fungus (honey mushrooms): 200 g
7
Add pearl barley and fry, stirring, for 5 minutes.
- Pearl barley: 140 g
8
Pour in the wine, simmer for 3 minutes to evaporate the alcohol, then add a ladle of broth.
- Dry white wine: 70 ml
- Chicken broth: 400 ml
9
Continue to add broth in portions, constantly stirring the risotto with a spatula for about half an hour. The barley should retain its shape and not overcook.
- Chicken broth: 400 ml
10
In a separate pan, melt butter and add whole mushrooms, seasoning with salt and pepper.
- Butter: 50 g
- Honey fungus (honey mushrooms): 200 g
- Salt: to taste
- Ground black pepper: to taste
11
When the pearl barley is almost ready, add grated parmesan, mix it in, then taste and season with salt and pepper to your liking.
- Parmesan (Parmigiano Reggiano): 70 g
- Salt: to taste
- Ground black pepper: to taste
12
Serve the barley risotto garnished with fried mushrooms and finely chopped parsley.
- Honey fungus (honey mushrooms): 200 g
- Parsley: 1 sprig
