Creamy pearl barley and mushroom risotto
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 30 gdried porcini mushrooms
- 2 dlwater
- 2 tbspolive oil
- 350 gmixed mushrooms
- ¼ tspsalt
- 1onion
- 2garlic cloves
- 200 gceleriac
- 150 ghulled pearl barley
- 1 dlwhite wine
- 1 litreporcini stock
- 1bay leaf
- 200 gsour single cream
- salt and pepper to taste
- 2 bunchessage
- 1 dlolive oil
- 1organic lemon
- ¾ tspsea salt
- 1 tsppepper
Instructions
Step 1
Place the mushrooms in a bowl, cover with the water and leave to soak for approx. 15 mins. Drain the mushrooms, retaining the mushroom water.Step 2
Heat the oil in a frying pan. Fry the mixed mushrooms for approx. 3 mins. per batch, remove from the pan, season with salt. Reduce the heat. Sauté the onion and garlic for approx. 3 mins. Add the celeriac and barley, sauté for approx. 3 mins. Pour in the wine and reduce almost completely. Pour in the stock and reserved mushroom water, bring to the boil. Add the drained mushrooms and bay leaf, cover and simmer for approx. 30 mins. Remove the lid and continue to cook for approx. 30 mins. Stir in the sour single cream, simmer for approx. 5 mins., season.Step 3
Puree the sage with the oil, mix in the lemon zest, season. Drizzle on top of the risotto.