Delicious pearl barley risotto with mushrooms, white wine and parmesan

Delicious pearl barley risotto with mushrooms

Portions: 4 persons | Preparation time: 95 minutes

This pearl barley with aromatic mushroom broth, white wine and parmesan is prepared in the style of an Italian risotto. This is aromatic, tasty and very filling. With two different types of mushrooms, vegetables and parmesan it is delicious, definitely worth trying this pearl barley risotto.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Delicious pearl barley risotto with mushrooms
Delicious pearl barley risotto with mushrooms

Portions: 4 persons | Preparation: 95 minutes

This pearl barley with aromatic mushroom broth, white wine and parmesan is prepared in the style of an Italian risotto. This is aromatic, tasty and very filling. With two different types of mushrooms, vegetables and parmesan it is delicious, definitely worth trying this pearl barley risotto.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Spring, Summer, Winter | Region: Eastern Europe, Europe | Preparation: Stewing, boiling | Menu: Porridges, Side dishes | Cuisine: Czech recipes

Ingredients

  • 90 g porcini mushrooms, dried
  • 2 L water
  • 450 g wild mushrooms
  • 1 tbsp vegetable oil
  • 1 shallot
  • 1 clove of garlic
  • 240 ml white wine, dry
  • 100 g pearl barley
  • 45 g parmesan
  • salt , to taste
  • Black pepper, to taste

Instructions

  1. Rinse dried mushrooms, place in a saucepan and cover with cold water.
  2. Simmer over medium heat for 30-40 minutes.
  3. Pour the broth through a fine sieve and set aside.
  4. Do not overcook the cooked porcini chop coarsely.
  5. Heat the vegetable oil in a frying pan.
  6. Fry the chopped wild mushrooms for 3 to 4 minutes over high heat.
  7. Then remove from the pan and place on a plate.
  8. Peel the shallot and garlic and chop both finely.
  9. Sauté the vegetables in the pan in which the mushrooms were cooked, 5 to 6 minutes.
  10. Deglaze with the wine and sauté an additional 5 minutes, until the wine has reduced in volume by half.
  11. Add the pearl barley to the pan, stir and Continue cooking 3-4 minutes.
  12. Pour in 1/2 ladleful of hot mushroom broth.
  13. Cook the groats, stirring constantly, until the liquid is completely absorbed.
  14. Continue to cook the barley, stirring as you go, adding 1/2 ladle at a time brother hei.
  15. This should take about 30-40 minutes.
  16. Add the fried and cooked mushrooms to the risotto and stir well.
  17. Cook for another 5 minutes.
  18. Finally fold in the grated parmesan, salt and pepper.
  19. Remove the pan with the pearl barley risotto from the heat and serve immediately.

Porcini mushrooms, chanterelles, red chanterelles or butter mushrooms are also wonderful for this dish.

Utensils

  • pan
  • sieve
  • knife
  • cutting board
  • frying pan
  • ladle