Try this twist on risotto
Ingredients (serves 4)
- 1.2ltrs Water (to be boiled)
- Small handful of dried porcini mushrooms
- 1 White onion
- 3 Garlic cloves
- 300g Pearl Barley
- Handful of fresh thyme leaves
- 300g Wild mushrooms
- 200g Chestnut mushrooms
- Parmesan (optional for grating)
- Pinch of salt and pepper
Firstly soak the porcini mushrooms in the boiled water for 10 minutes.
Whilst this is soaking, finely chop the onion and garlic and sweat in a saucepan until soft with a drizzle of olive oil.
Rinse the pearl barley with cold water and drain, add this to the onions and garlic.
Sieve the water from the porcini mushrooms , into to the pearl barley, onions and garlic and leave the left over porcini mushrooms to the side.
Finely chop the porcini mushrooms and add to the pearly barley and other ingredients.
Leave this to simmer for 50 minutes, stirring occasionally.
Meanwhile, chop the wild and chestnut mushrooms to an even size and finely chop the thyme leaves.
After 40 minutes of the risotto cooking, in a separate pan fry the mushrooms and thyme in a drizzle of olive oil on a medium heat until soft.
When the risotto is cooked add a pinch of salt and pepper, serve, and top with the cooked mushrooms and the option of Parmesan.