Steps to Prepare Award-winning Pearl Barley Mushroom Risotto

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pearl barley mushroom risotto. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pearl Barley Mushroom Risotto is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Pearl Barley Mushroom Risotto is something which I’ve loved my entire life.

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

The ingredients needed to make Pearl Barley Mushroom Risotto:

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