Step-by-Step Guide to Prepare Super Quick Homemade Pearl Barley Mushroom Risotto

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, pearl barley mushroom risotto. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pearl Barley Mushroom Risotto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pearl Barley Mushroom Risotto is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular 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. Get pearl barley,
2. Take onion, diced finely,
3. Take large cloves garlic, sliced very finely,
4. Get fresh parsley leaves, roughly chopped, few as garnish,
5. Make ready dried Porchini mushrooms, larger broken to smaller pieces,
6. Prepare boiling water with 1/2 cube vegetable stock,
7. Get glug of white wine (optional),
8. Take Sea salt and cracked black pepper to season,
9. Take vegetable oil,
10. Take salted butter
11. Get Parmesan cheese, to grate over

Steps 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! :)

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