Barley Risotto with Porcini Mushrooms
Risotto • Italian
Description
We made a delicious creamy risotto with porcini mushrooms and barley. Perfect for Lent. Of course, without cream ;) Subscribe for new recipes and share with friends ;)
Ingredients
- Barley 5 oz
- Dried Porcini Mushrooms 5 oz
- Onion 1 piece
- Garlic 3 cloves
- Truffle Oil to taste
- Salt to taste
- Freshly ground black pepper to taste
- Spices to taste
- 35% Cream 5 fl oz
Step-by-Step Guide
Step 1
First, we will boil the barley: rinse the barley a couple of times, then pour a large amount of cold water into a pot with the barley and put it on the heat. When it boils, wait a couple of minutes and drain. Then pour in cold water again and cook until al dente.
Step 2
If the mushrooms are dry, they need to be soaked in warm water for about 30 minutes. Do not discard the water from the mushrooms; we will need it.
Step 3
Now we move on to the main actions: In a saucepan, sauté the chopped onion, sliced mushrooms, and whole garlic cloves. This will take about 3-5 minutes. Then add the barley and the mushroom water. Lower the heat and cook like regular risotto. Add salt, pepper, and spices to taste. We will also need 35% cream. Pour in a little cream, cook for a couple of minutes, and remove from heat.
Step 4
When serving, drizzle with truffle oil. You can also drizzle with balsamic sauce. Enjoy your meal, friends, and have a great day ;)
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