Pearl barley risotto with porcini mushrooms
2 servings
30 minutes
Excellent import substitution)
1
First, we boil the pearl barley: rinse the grains a couple of times, then pour a large amount of cold water into the pot with the grains and put it on the heat. When it boils, wait a couple of minutes and drain. Then pour cold water again and cook until al dente.
- Pearl barley: 150 g
2
If the mushrooms are dry, they should be soaked in warm water for about 30 minutes. Do not pour out the water after the mushrooms; we will need it.
- Dried porcini mushrooms: 150 g
3
Now let's move on to the main actions: in a saucepan, we sauté the chopped onion, sliced mushrooms, and whole garlic cloves. For about 3-5 minutes. Then we add pearl barley and the water from the mushrooms. We reduce the heat and cook it like regular risotto. Add salt, pepper, and spices to taste. We will also need 35% cream. Pour in some cream, cook for a couple of minutes and remove from heat.
- Onion: 1 piece
- Garlic: 3 cloves
- Dried porcini mushrooms: 150 g
- Pearl barley: 150 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Condiments and seasonings: to taste
- Heavy cream 35% fat: 100 ml
4
Drizzle with truffle oil when serving. You can also drizzle with balsamic sauce. Enjoy your meal, friends, and have a great day;)
- Truffle oil: to taste
5
